Fresh Pork Spring Rolls

Pink shrimp and green herbs show through the translucent rice paper, while thin slices of pork and soft rice vermicelli fill the centre. Mint and Vietnamese coriander perfume the fresh filling; the fish sauce, lime, garlic and chilli dip brings a bright, savoury edge.

Instructions

1. Poach the pork

   Place the pork belly in a pan of cold water. Bring to the boil, then maintain a gentle simmer for about 25 minutes, until cooked through. Drain, cool, and slice thinly.

2. Cook the shrimp and vermicelli

   Boil the shrimp for 2–3 minutes, until pink and opaque. Drain and cool, then halve them lengthwise. Cook the vermicelli according to the packet directions; drain, rinse under cold water and leave to drain thoroughly.

3. Mix the fish sauce dip

   Stir the fish sauce, water, lime juice and sugar until the sugar dissolves. Mix in the finely chopped garlic and thinly sliced chilli.

4. Fill and roll the rice paper

   Dip a rice paper round in warm water for a few seconds, then lay it on a clean towel. Near one edge, arrange a lettuce leaf, bean sprouts, vermicelli, mint and Vietnamese coriander, followed by pork slices. Fold in the sides and roll firmly halfway. Set two or three shrimp halves along the wrapper, coloured side against the rice paper, then add a chive sprig with its tip extending beyond the roll. Finish rolling snugly without tearing the wrapper. Repeat with the remaining rice paper.

5. Serve the rolls fresh

   Serve the rolls as soon as they are assembled, with the dip on the side. Keep them spaced on the platter; damp rice paper quickly sticks to itself.

Chef's tips

• Let the vermicelli drain until nearly dry; excess water softens the wrapper and makes it hard to roll.
• Do not soak the rice paper until fully pliable. It will continue to soften on the towel as you assemble the filling.
• Keep the rolls apart. If you need to wait a few minutes, cover them with a barely damp towel and do not stack them.

Storage

Serve immediately. Assembled rolls can be kept refrigerated for up to 4 hours, spaced apart and covered with a lightly damp towel; the wrappers will then firm up and stick together.