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Vietnamese Spring Rolls
1 Min Read
Ann Friedland
YIELD: 8 servings
2 lbs. shrimp (peeled and deveined)
1 lb. pork chop (sliced thinly)
2 bags rice paper wrappers
2 cups iceberg lettuce
1/4 cup mint leaves
2 cups vermicelli noodles (cooked)
FOR THE DIPPING SAUCE:
1/2 cup hoisin sauce
1/2 cup water
2 Tbsps. peanut sauce
2 tsps. coconut powder
2 tsps. rice vinegar
2 tsps. peanuts (crushed)
Steam shrimp and pork until done; set aside to cool.
Soften each rice paper wrap by dipping it in warm water.
Place small amount of lettuce, mint leaves, noodles, shrimp and pork on rice paper wrap. Roll each spring roll by tucking in the ends and rolling into a tube.
FOR THE DIPPING SAUCE: Mix all dipping sauce ingredients together and top with peanuts. Place in a small dish or ramekin and serve with spring rolls.
Recipe and photo from Lee Kum Kee.
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