Fresh spring roll

Ingredients: serve 5 people.

-          1 kg rice vermicelli.

-          30 rice paper wrappers.

-          20 medium shrimps.

-          300 g pork belly.

-          Lettuce leaves.

-          5 fresh cucumbers, halved lengthwise then thinly sliced on the diagonal.

-          mint leaves.

-          Thai basil leaves.

-          Fish mint herb leaves.

-          Chives, cut into 2- inch lengths.

Directions:

1)    Bring a pot of water to a boil. Add the shrimps and cook until pink, ( perhaps 3 minutes ). Transfer the shrimps to a bowl. Peel and slice the shrimps in half lengthwise.

2)      Continue to add pork belly into the pot. Add some salt and broth mix. Cook until it’s done. ( around 15 minutes). Transfer and thinly slice it.

3)      Add the rice vermicelli, boil for just 1 minute. Strain in a colander. Run under cold running water until cool and set aside to drain.

4)      Time for rolling: Prepare a bowl of water.

5)      Lay the wrapper on a plate or another flate surface ( as a chopping board).

6)      Dip your hand in the water. sprinkle it on the wrapper and expand around until it’s soft.

7)    Put a  lettuce leaf first. Then the noodles, mint leaves, thai basil leaves, fish mint herb leaves, 1 cucumber stick, 1 chives stick. Continue adding 2 shrimp halves and 2 pork slices. Make sure to arrange all them in a row.

8)     Fold up the bottom, then the two sides; continue rolling up, keeping the wrapper firmly around the ingredients. Be careful not to press too tightly so as to avoid tearing the wrapper. Set the spring roll on a plate.

9)      Repeat with the remaining wrappers and filling.

Serving:

-          When you have assembled all the spring rolls, serve them immediately.

-         Use with the sweet and sour fish sauces as a dipping. See also for different sauce recipes: http://enjoyhomecooking.blogspot.com/search/label/Sauces

Posted in: Wraps - Rolls