Pork and Shrimp Spring Rolls
frozen or fresh
cooked to package instructions
cut into thin strips
can be found in Asian markets
plus 1 Tbsp. water (stir well until dissolved)
- Medium pot
- Sharp knife
- Large bowl
For the hoisin peanut dip: sauté minced garlic with oil in a saucepan until slightly golden. Then, add the hoisin sauce, peanut butter, rice vinegar, and ¼ cup of water. Lower heat to medium until boil. Once it reaches a boil, add the cornstarch mixture to thicken the sauce.
Cook the dried rice vermicelli noodles to package instructions. Once cooked, strain the noodles and rinse it with cold water.
Bring a medium pot of water to boil and add pork or chicken breast. Boil the pork or chicken on medium heat for about 15-25 minutes or until the meat is cooked. Remove from water; allow it to cool and then slice the meat into thin strips.
For the shrimp, boil in a different pot for 3-5 minutes. Rinse in cold water using a strainer. Peel off the shells and slice each shrimp lengthwise in half.
Gather all of your filling ingredients on plates: noodles, shrimp, pork, lettuce, cucumber, herbs and rice paper wrappers.
Add warm water to a large bowl. Lay the rice sheet on a plate. Use clean hands to spread a little bit of water all over the rice paper. It should not be soaked. With time, the paper will soften.
Lay your lettuce first on the soft spring roll wrapper, and then add the herbs, cucumber, noodles and pork/chicken.
Roll each spring roll like a burrito until you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up, in a row and finish rolling. The shrimp will lie on the outside of the spring roll when you are finished rolling.
Serve with the hoisin peanut sauce.
Substitute shrimp and pork with avocado for a vegetarian roll.
Add carrots sliced into small strips and bean sprouts.