Servings: 10 rolls
Ingredients
Spring Rolls
- 1/2 lb 226.8 g pork belly
- 1 medium onion halved
- 1 tsp sugar
- 1 tsp salt
- 1/2 lb 226.8 g shrimp 31/35 size
- 1/4 tsp salt
- 1 head green leaf lettuce or red leaf lettuce
- 1/2 bunch mint
- 1/2 bunch chives
- 1/2 pack dried spring roll wrapper rice paper
- 1/3 pack dried rice noodles or dried bánh hỏi
Peanut Dipping Sauce
- 2 tbsp minced garlic
- 2 tbsp neutral oil
- 8 tbsp hoisin sauce
- 2-3 tbsp peanut butter
- 1/2 cup water
- ground peanuts
- Sambal chile paste to taste optional
Instructions
Cooking Pork
- Add pork belly, onion, sugar and 1 tsp salt to a small pot and add enough water to cover about 1 inch above the pork. Bring to a boil on high heat.
- Once boiling, lower to medium heat and cook for about 25-30 minutes or until pork juices run clear when poked at the thickest part, or it registers 145 F with an instant read thermometer at the thickest part. Cover the pork in a bowl as it cools so it doesn't darken. Once cool, slice the pork as thinly as you can to make rolling easier.
Cooking Shrimp
- Defrost shrimp in a bowl. Add enough water to cover the shrimp.
- Once defrosted, de-vein the shrimp (Hold a shrimp up to a light to locate the vein, pierce the whiter part of the shrimp just below the vein with a toothpick, and pull the toothpick upwards towards the shrimp back. Do this slowly to remove the vein. Piece again at another joint if the vein breaks to remove all traces of vein) Repeat with all your shrimp.
- Add all the shrimp, 1/4 tsp salt, and enough water in a small pot to barely cover your shrimp. Boil on medium-high heat for only about 1.5 to 2.5 minutes or until the shrimp is no longer translucent. Drain and run under cold water to stop the shrimp from cooking further.
- Remove the shells and tails from shrimp, and cut the shrimp in half along the body.
Rice Noodles
- Cook either your rice noodles according to the package instructions. Drain and cool the noodles under running water to stop it from cooking further.
- Vegetables
- Prepare your vegetables by cutting, washing, and drying them.
Spring Roll Wrapping
- Add warm water to a plate or a vertical dipping bowl, and soak the rice paper sheet for about 3-6 seconds. Soak the rice paper just enough so that it's fully submerged then remove. It will continue to soften after removing from the water. We want it pliable and easy to handle, but not too soft and sticky.
- Lay rice paper on a plate or table, and place some rice noodle at the bottom.
- Add lettuce towards the bottom of the rice paper. Leave 1 to 1.5 inches of space on both sides of the rice paper. Add herbs on top. Try to not add too many items because it will be harder to roll and might tear your rice paper.
- Add pork belly and shrimp in the middle of the rice paper with the orange skin facing down.
- Fold the left and right sides of the rice paper towards the center.
- Lay some chives lengthwise with one end poking out. Then fold the bottom up to cover the noodles. You want to keep the roll tight, so lightly squeeze it together as you roll.
- Continue to roll upwards to complete the spring roll.
Peanut Dipping Sauce
- In a pan over medium heat, sauté minced garlic in neutral oil until fragrant.
- Add in hoisin sauce, peanut butter, and water and mix thoroughly.
- Bring to boil, and then immediately turn off the heat, add the Sambal chile paste and pour into heat safe dipping bowls. The sauce will slightly thicken as it cools.
- Sprinkle some ground peanuts on each sauce dipping bowl.
Notes
Recipe and photo from Hungry Huy.
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