Vietnamese Fresh Spring Rolls (Goi Cuon)

Ingredients

• 12 pieces Large shrimp, peeled and deveined
• 200 g Pork shoulder or belly
• 100 g Rice vermicelli noodles
• 8 sheets Rice paper wrappers (22cm)
• 8 leaves Butter lettuce leaves
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro
• 8 stalks Garlic chives
• 1 small Cucumber, julienned

Steps

1. Boil the pork in a pot of water for 15-20 minutes until fully cooked. Let it cool, then slice into thin bite-sized pieces.
2. In the same pot, boil the shrimp for 2-3 minutes until pink and opaque. Drain, let cool, and slice in half lengthwise.
3. Cook the rice vermicelli according to package instructions (usually boiling for 3-5 minutes), then drain and rinse with cold water to stop sticking.
4. Fill a large shallow bowl with warm water. Briefly dip one rice paper wrapper into the water for 1-2 seconds until just moistened, then lay it flat on a clean surface.
5. On the bottom third of the wrapper, layer a piece of lettuce, a small bundle of vermicelli, a few slices of pork, cucumber, and herbs.
6. Place 3 shrimp halves (cut side up) in a row across the middle of the wrapper, above the other fillings.
7. Fold the bottom of the wrapper over the filling, then fold in the left and right sides. Roll up tightly towards the top.
8. Just before finishing the roll, tuck in a stalk of garlic chive so it pokes out the end, then finish rolling to seal.
9. Repeat with the remaining wrappers and serve immediately with peanut dipping sauce.