Vietnamese Fresh Spring Rolls
Ingredients
- 300 gPork belly (whole for cooking, then thinly sliced)
- 200 gShrimp (peeled and halved)
- 150 grice vermicelli (cooked)
- 12 pcrice paper
- 1 pcButterhead lettuce (whole leaves)
- 100 gbean sprouts (fresh and rinsed)
- 20 gMint fresh (leaves only)
- 20 gFresh cilantro (leaves only)
- 4 pcScallion or chives (in long sticks)
- 4 tbsphoisin sauce
- 2 tbspPeanut butter
- 1 pcLime juice
- 1 pcGarlic (minced)
Method
Translucent rolls revealing the pink of the shrimp and the green of fresh herbs. The rice paper is supple and slightly chewy, contrasting with the crunch of bean sprouts.
- 1
Submerge the pork belly in simmering water. Cook until the meat is tender at the center. Let it cool completely before slicing it into very thin strips.
- 2
Poach the shrimp in boiling water. As soon as they are pink and firm, cool them in ice water. Peel and slice each shrimp in half lengthwise.
- 3
Cook the rice vermicelli in boiling water for 5 minutes. They should be supple but not mushy. Drain and rinse thoroughly with cold water.
- 4
Wash and spin-dry the lettuce, mint, and coriander. Cut the chives into 10 cm sticks. The freshness of the herbs is key to the dish.
- 5
Dip a rice paper in lukewarm water to soften. Lay flat. Arrange lettuce, vermicelli, pork, bean sprouts, and herbs. Finish with three shrimp halves, skin side against the paper. Roll tightly, folding in the sides.
- 6
Mix hoisin sauce, peanut butter, a splash of lime juice, and minced garlic. Thin with a little water until the sauce coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Don't over-soak the rice paper; it should still be slightly firm when you start rolling, as it will continue to soften from the moisture of the filling.
- Tighten the first fold to secure the filling; this is what gives the roll its structure.
How long does this dish keep?
Must be eaten immediately. If necessary, store for a few hours under a damp cloth to prevent the rice paper from hardening.
