Vietnamese Fresh Spring Rolls (Gỏi Cuốn)

Ingredients

• 12 round rice paper wrappers (22 cm)
• 200 g dried rice vermicelli noodles
• 300 g pork belly or pork shoulder
• 300 g medium shrimp, peeled and deveined
• 1 head butter or green leaf lettuce, leaves separated
• 1 bunch fresh mint
• 1 bunch fresh cilantro
• 1 bunch garlic chives (optional)
• 60 g roasted peanuts, chopped, divided
• 5 tbsp hoisin sauce
• 2 tbsp smooth peanut butter
• 1 tsp rice vinegar
• 1 clove garlic, minced
• 1/2 cup water
• Sriracha, to taste

Before you cook

• Peel and devein the shrimp, leaving the tails off.
• Trim any excess fat from the pork belly.
• Wash and dry the lettuce, mint, cilantro, and garlic chives.
• Set up a rolling station with a damp kitchen towel and a wide, shallow dish of warm water.
• Chop the roasted peanuts, setting some aside for the sauce garnish.

Steps

1. Bring a pot of water to a boil and add the pork.
2. Simmer the pork for 20 minutes until cooked through, then remove it to cool before slicing thinly.
3. Bring a separate pot of water to a boil and add the shrimp.
4. Cook the shrimp for 2 to 3 minutes until pink and opaque, then drain and let them cool.
5. Slice each shrimp in half lengthwise through the back.
6. Bring a pot of water to a boil and cook the rice vermicelli for 3 to 4 minutes until tender.
7. Drain the noodles, rinse them under cold water, and set aside.
8. Dip one rice paper wrapper into the warm water for 2 to 3 seconds, turning it to wet evenly.
9. Lay the softened wrapper flat on the damp towel.
10. Place two shrimp halves, cut-side up, near the bottom third of the wrapper.
11. Layer a small handful of lettuce, noodles, pork, and herbs on top of the shrimp.
12. Fold the bottom edge of the wrapper over the filling and tuck it under.
13. Fold in the two side edges of the wrapper.
14. Roll the wrapper tightly away from you to seal the roll.
15. Repeat with the remaining wrappers and filling.
16. Whisk the hoisin sauce, peanut butter, rice vinegar, garlic, and water together in a small saucepan over low heat until smooth.
17. Simmer the sauce for 2 minutes, then pour it into a bowl and top with the reserved chopped peanuts and Sriracha.
18. Serve the rolls whole or halved with the dipping sauce alongside.