PREP TIME:
45 minutes
SERVES:
4-6
TOTAL COOKING TIME:
1.5 hour
INGREDIENTS
- 1 lb large cooked shrimp (26/30 count)
- 1 lb pork butt or belly
- 3 oz thin rice vermicelli (bun)
- Large circular rice paper (16-20 count)
- 1 large carrot, julienne cut
- 1/2 cucumber, julienne cut
- 1/4 head iceberg lettus, shredded
- 1 cup bean sprouts
- 1/2 cup Thai basil leaves
- 1/2 cup peppermint leaves
- 1/2 cup coriander (Rau Ram)
- 1/2 cup heart leaf (dap ca)
- 1/2 cup chive leaf
- 1 tsp sugar rocks
- 1/2 tsp kosher salt
DIRECTIONS
- 1.Cook pork in a small pot with 4 cups of water, 1 tsp sugar rocks, 1/2 tsp salt for 1-2 hours until pork is cooked and tender. Cut pork into thin slices. Set aside.
- 2.Soak rice vermicelli in cold water for 1 hour. Put rice vermicelli in boiling hot water. Stir for 15-20 seconds and remove from heat and drain. Rinse with cold water so noodles do not stick together. Set aside.
- 3.Cut shrimp into halves along the horizontal back side. Set aside.
- 4.Heat up a pot of (8 cups) of water to boil. Turn heat to low to keep water lukewarm.
- 5.To roll spring rolls, repeat the following steps: Quickly dip a sheet of rice paper in lukewarm water to moisten the entire surface. Lay the wet rice paper on a large non-stick cutting board. Arrange 3 pieces of shrimp (orange side is facing down) about 1 1/2 " - 2" below the top edge of rice paper. Arrange a small pinch of each rice noodles, carrots cucumber, bean sprouts, basil, mint, coriander, heart leaf, chive leaf. Please 3-4 slides of port on top of vegetables. Grab the lower edge of the rice paper and start rolling up the spring roll. Fold in the left and right sides and finish rolling up the spring roll all the way to the end.
- 6.Repeat the rolling process with the rest of spring rolls ingredients.
- 7.Serve spring rolls with dipping sauce (fish sauce or Nuoc Mam, peanut sauce or hoison sauce), chopped scallion, sriracha, chili hot pepper.