Estimated
Servings: 30 rolls
Step 1:
Cook Pork & Shrimp
½ pound
pork shoulder
½ pound
peeled and deveined shrimp
1 teaspoon
salt
8 cups
water
Turn your
stove on high heat to bring the water to a boil and add in the salt. When the
water comes to a boil, add in the shrimp, reduce the heat to medium and allow
the shrimp to simmer in the water for about 2-3 minutes or until pink and
cooked through. Remove the shrimp from the water and set it aside to cool.
Using the same water you cooked your shrimp, turn the heat on high, and add the
pork. When the water comes to a boil, reduce the heat down to medium low, and
poach the pork for about 18-20 minutes or until it is cooked all the way
through. While the pork is cooking, slice the shrimp in half, lengthwise and
set it aside. Once the pork is cooked all the way through, allow it to cool,
slice it up and set it aside.
Step 2:
Prepare the Noodles
1 package
vermicelli noodles
8 cups
water
Turn the
stove on medium high heat and bring the water to a boil. Add the noodles to the
boiling water and cook them according to the directions on the package.
Finally, rinse and drain the noodles and then set them aside.
Step 3:
Make the Sauce
2
tablespoons vegetable oil
1 teaspoon
minced garlic
1/3 cup
water
1
tablespoon sugar
4
tablespoons hoisin sauce
3
tablespoons creamy peanut butter
Chili
garlic sauce
Crushed
roasted peanuts
Turn the
stove on medium heat and add in the oil and garlic into a small pot. Stir the garlic
around in the pot until lightly golden brown and fragrant. Then pour in the
water, sugar, Hoisin sauce and peanut butter, stirring everything around on low
heat until smooth and shiny. Finally, turn off the heat, pour the sauce into a
serving bowl and garnish with roasted crushed peanuts and chili garlic sauce on
top.
Step 4:
Roll the rolls
5 cups
warm water
Green
lettuce
Sliced
cucumbers
Mint
Cilantro
Garlic
chives
Dip the
rice paper in warm water, shake off all the excess, and place it on a flat
surface. Now put vegetables, noodles,
and herbs on one row in the center of the rice paper; the pork slices on the
second row; and 3-4 shrimp halves on the third row (make sure the pink side of
the shrimp is face down on the rice paper). Roll the rolls up tightly, folding
in the 2 ends and before you get to the end, add in one strand of garlic chive
and seal it tight. Repeat this process until you completed rolling all the
spring rolls. Serve the spring rolls with the dipping sauce that you made
earlier.
