Vietnamese spring rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 3 to 4 ppl
Ingredients
  • 10 rice papers
  • 15 shrimp
  • 1 green leaf lettuce
  • 7 oz of pork belly (or pork shoulder)
  • 6 oz of dried rice stick (1 roll in a pack)
  • 1 Tbsp of peanut butter
  • 5 Tbsp of Hoisin sauce
  • ¼ tsp of garlic powder (few shakes)
Instructions
  1. Cook rice stick for 8 to 9 min in a pot of boiling water, turn off heat and let noodles sit for another 3 min, drain the rice stick and rinse it with cold water
  2. Boil shrimp for 4 min or until it’s cooked, remove the shrimp from the pot and rinse with cold water
  3. Use the pot to boil pork belly for 25 min to 30 min, remove from the pot and rinse with cold water
  4. Slice the shrimps in half lengthwise
  5. Thinly slice the pork belly
  6. soak one rice paper in warm water for 5 sec
  7. line up ingredient in this manner: lettuce at the bottom, rice stick on top of lettuce, 2 pork belly slices, 3 shrimps slices, color side face down
  8. First, fold the bottom to cover lettuce and rice stick
  9. Second, while holding down the lettuce, gently fold the slides to the center
  10. Third, roll the spring roll firmly to squeeze out air at the same time
  11. mix peanut butter and Hoisin sauce at 1:5 ratio and add a pinch of garlic powder for the dipping sauce
Recipe by It's My Dish at https://itsmydish.com/vietnamese-spring-rolls/