Gỏi cuốn tôm thịt (Vietnamese pork & shrimp spring rolls) recipe

Gỏi cuốn tôm thịt (Vietnamese pork & shrimp spring rolls)

Ingredients:

8-16 oz of  cooked boiled side pork
24 medium cooked shrimp, cut in half lengthwise
4 ounces dried thin rice noodles

12 sheets rice paper ...could be adjusted to match all foods

1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaf
1 head of  lettuce

1 cup mung bean sprouts
1 cup matchstick-size strips seeded English cucumber
2 tablespoons crunchy peanut butter
4 tablespoons hoisin sauce
2 tablespoons water

1 tablespoon of mayo

chili sauce to taste

 

Gỏi cuốn tôm thịt (Vietnamese pork & shrimp spring rolls)

 Preparations:

Boil and cook rice noodles according to instructions on package and drain.

Fill large bowl with warm water.
Add 1 rice-paper sheet and turn until beginning to soften, only a few seconds (sheet will still be stiff in a few spots).
Remove from water and set on a plate for rolling and assembling.
Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
Leave about a half an inch free on the sides.
Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
Place roll, seam side down, on plate.
Repeat with remaining rice-paper sheets.

Gỏi cuốn tôm thịt (Vietnamese pork & shrimp spring rolls)

Sauce: Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.  For a smooth finish taste add a little mayo to the sauce and mix well.

 

Gỏi cuốn tôm thịt (Vietnamese pork & shrimp spring rolls)