SPRING ROLLS (GOI CUON)

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Recipe reprinted with permission from A Vietnamese Kitchen, by Central Florida resident Ha Roda. More recipes online at www.haroda.com.
Makes 16

1 pound shrimp
½ cup lemon juice
½ pound boneless pork
1 (12-ounce) package rice paper (bánh tráng)
½ head lettuce, torn into bite-size pieces
½ (16-ounce) package rice stick noodles (bun), cooked
½ pound bean sprouts
½ bunch mint
½ bunch cilantro leaves

1 Boil shrimp in 1 cup water and lemon juice until shrimp turns pink. Shell and devein shrimp.

2 Simmer pork in 6 cups water over medium-high heat until no longer pink. Cool pork and cut into thin slices.

3 Separate rice papers. Fill a large bowl with hot water. Briefly dip each rice paper into the bowl until it is just slightly wet.

4 Place a rice paper wrapper flat on a plate. On the side of the rice paper closest to you, create a horizontal layer of lettuce, 10 to 20 rice noodles, 5 or 6 bean sprouts, a sprig of mint, and a few cilantro leaves. Top with 3 shrimp and 3 slices pork.

5 Gently pull edge of rice paper from work surface and roll over the filling, tucking in edges as you go.

 

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