4:42 AM
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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
