These were a lot of fun to make (as you can see from the video link below). The rice paper rolls look like a plastic disc when you open the package. Once you thoroughly soak them, either by wiping them with a wet towel or dipping them into water, they become much more pliable and easy to work with. If pork isn’t your thing, leave it out, they will taste just as good! Check out our “how to” video:
https://www.youtube.com/watch?v=BPUQb_qWHf8
Fresh Pork and Shrimp Spring Rolls
Servings: 8 rolls
Ingredients
Rolls
- 8 sheets of rice paper rolls
- 3 cups of mixed herbs - basil mint, lettuce, etc.
- 8 ounces rice vermicelli noodles - cooked according to package directions
- 12 shrimp cooked and cut in half, lengthwise
- 8 slices cooked pork
- 12 chives cut 2 1/2 inches long
Sauce
- 2 Tbsp fresh lime juice
- 1 Tbsp sugar
- 1 Tbsp fish sauce
- 2 tsp water
- 1 tsp mild red chili sliced
- 1 tsp thinly sliced garlic
Instructions
- For the sauce, mix together the lime juice and sugar until dissolved. Add remaining ingredients and set aside.
- As demonstrated in our video, put a sheet of rice paper on a flat surface. Wipe it with a very damp cloth or dip in water for 10-15 seconds.
- Arrange a handful of herbs on the side closest to you. Top with noodles.
- Place a piece of pork and two pieces of shrimp next to the herbs.
- Fold the rice paper over herbs and roll until it reaches the shrimp. Fold in the side and bottom of the rice paper.
- Place chives on rice paper with about one inch sticking out of the top.
- Repeat until all rolls are made.
- Place on a plate and serve with a small bowl of dipping sauce.