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.