Description
Fresh Vietnamese spring rolls filled with herb-packed pork belly and shrimp, served with a silky peanut sauce.
Ingredients
- 1.5 lb shrimp, 16–20 count, peeled and deveined
- 2 lb pork belly, skin removed or left on (trim excess fat if desired)
- 1 slice fresh ginger (about 1-inch), smashed
- 18 sheets rice paper (bánh tráng)
- 1 pack banh hoi (18 very thin rice vermicelli sheets)
- 1/2 pack vermicelli rice noodles
- 1 head lettuce (butter or romaine), leaves washed and dried
- 1 cucumber, julienned
- Fresh cilantro, mint, and chives (small bunches)
- 1/3 cup smooth peanut butter
- 3.5 tbsp hoisin sauce
- 1/2 tbsp fish sauce
- 1/4 tbsp rice vinegar
- 1/4 tbsp sesame oil
- 1/2–3/4 cup reserved cooking stock (from boiled pork and shrimp)
- 1 tbsp crushed peanuts (for garnish)
- Thai pepper slices or chili paste to taste
Instructions
- Place pork belly, shrimp, and smashed ginger in a large pot. Cover with cold water and heat to a gentle simmer.
- Simmer the pork until tender, about 60–90 minutes. Remove shrimp as soon as they turn opaque (about 2–4 minutes) and keep warm.
- Once the pork is tender, remove it from the pot and let rest until cool enough to thinly slice. Reserve 2/3–3/4 cup of the cooking liquid for the peanut sauce.
- Cook vermicelli according to package directions, drain, rinse under cold water, and set aside.
- Wash and dry lettuce leaves thoroughly. Julienne cucumber and trim the herbs. Keep everything chilled but covered.
- Make the peanut sauce by whisking together peanut butter, hoisin, fish sauce, rice vinegar, and sesame oil. Gradually whisk in the reserved warm stock until smooth and silky.
- To assemble, dip a rice-paper sheet in warm water for 5–8 seconds until pliable. Lay it flat on a damp cutting board.
- On the bottom third, place a lettuce leaf, a small nest of vermicelli, a strip of banh hoi, cucumber sticks, herbs, and a few slices of pork and shrimp. Fold sides in and roll tightly from the bottom up.
- Serve immediately with the peanut sauce garnished with crushed peanuts and chili slices.
Notes
Assembled spring rolls are best served within a few hours. Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 24 hours.