Fresh, pliable, and fragrant Vietnamese spring rolls, filled with shrimp, pork, vermicelli, lettuce, cucumber, and herbs. The hoisin-peanut sauce provides the rich indulgence that keeps you reaching for more.
Ingredients
- 16 sheets round rice paper wrappers
- 300 g cooked peeled shrimp
- 250 g cooked pork belly
- 200 g rice vermicelli
- 1 piece romaine lettuce
- 0.5 bunches fresh mint
- 0.5 bunches fresh cilantro
- 1 piece cucumber
- 2 l water
- 250 ml hoisin-peanut sauce
Method
- Plunge the vermicelli into simmering water and cook until tender but still slightly chewy, then rinse under cold water until they stop steaming.
- Drain the vermicelli thoroughly, then untangle them with your fingers to get cold, light, and non-sticky strands.
- Halve the shrimp lengthwise, slice the pork belly into thin strips, wash the herbs, tear the lettuce leaves, and cut the cucumber into crisp sticks.
- Fill a shallow dish with warm water, briefly dip the rice paper wrapper, then lay it on a clean kitchen towel as soon as it turns soft and satiny without tearing.
- Place the lettuce, vermicelli, cucumber, herbs, and pork on the lower half of the wrapper, keeping the filling snug but not overly packed.
- Start rolling while keeping the filling compact; fold in the sides once the roll holds its shape and the wrapper sticks slightly to itself.
- Place the shrimp cut-side up just before sealing the roll, then finish rolling so they are visible through the rice paper.
- Repeat the assembly, moistening each wrapper only right before using it, as an overly softened wrapper becomes mushy and difficult to handle.
- Serve the fresh rolls with the hoisin-peanut sauce on the side, while the wrappers are still pliable and the herbs clearly smell of mint and cilantro.
Nutrition
Per serving
- Energy
- 788.6 kcal
- Protein
- 49.67 g
- Carbohydrate
- 89.71 g
- Fat
- 25.85 g
- Fibre
- 5.24 g
- Calcium
- 210.06 mg
- Iron
- 2.86 mg
- Magnesium
- 69.88 mg
