FRESH SPRING ROLLS ( Gỏi cuốn)
Serves: 4 Preparation time: 10 mins Cooking time: about 20 mins
Ingredients:
600g (1.5 lbs) shrimpls (kind of 60 shrimps/ kg)
20 rice pappers (20 cm in diameter)
200g (7 oz) pork belly
300g (10 oz) fresh rice vermicelli (or 100g dried rice noodles)
2 lettuce heads
200g (7 oz) vegetables (Thai basil, lemon basil)
200g (7 oz) Chinese chives, cut into 10 cm lenghs
3 teaspoons of salt
1 cup bean sprouts
½ cup of vinegar
Dipping sause: Soybean paste (or hoisin) sause
Recipe:
1. Take the leaves of vegetables and lettuce, rinse and drain well. If using dried rice vermicelli, dip in hot water for about 3 minutes, drain well
2. Wash shrimps well. Mix ½ cup of vinegar with ¼ cup of water and 2 teaspoons of salt. Boil with shrimps for about 5 minutes. Take shrimps out, shell and remove heads
3. Boil pork in ½ liter of water and 1 tablespoons of salt for about 20 minutes. Then take pork out, thinly slice about 3x5 cm
4. Take a rice paper, place on a dish and wet with water. Arrange 2 chives, 1 lettuce leaf, some Thai basil leaves, some bean sprouts, some rice vermicelli, 3 pork slices and 2 or 3 shrimps on a wrapper
5. Roll tightly. Notice to let the chives be longer than the rolls about 3 cm. Continue to roll until running out of ingredients
6. Serve with a bowl of soybean paste (or hoisin) sauce
