RECIPE: Vietnamese Pork and Shrimp Spring Rolls

Sarah Grueneberg’s Vietnamese Pork and Shrimp Spring Rolls

For the Spring Rolls:
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp – peeled, deveined and cut in half
1 1/3 Tbs chopped fresh basil
3 Tbs chopped fresh mint leaves
3 Tbs chopped fresh cilantro
2 leaves of leaf lettuce, chopped

For the Dipping Sauce:
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce

For the Pork:
1 lb pork chops, loin, butt or shoulder. Sliced thin
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 30 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture. Bring a medium saucepan of water to a boil, Boil rice vermicelli 3 – 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for 10 seconds to soften. Lay wrapper flat on cutting board. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro, lettuce leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. In a small bowl, mix the fish sauce, water, lime juice, sugar and chili sauce. Serve rolled spring rolls and the fish/chili sauce. Enjoy!