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Recipe from: Authentic Vietnamese Cooking by Corinne Trang
Servings: 12 rolls
4 ounces vermicelli, dried, rice
4 ounces pork tenderloin
18 small shrimp, peeled
12 sheets banh trang
rice papers, or spring roll wrap 6 inches round
12 leaves Boston lettuce
24 large mint leaves
1 cup carrots, julienned
Peanut Dipping Sauce
Spring Roll Sauce
Soak vermicelli in water 15 minutes; drain and squeeze out water. Bring a pot of water to a boil. Place vermicelli in sieve and lower into water; remove after 5 seconds. Cool; divide into 12 portions.
Place pork into the same boiling water until cooked through, 10 minutes. Cool; cut into 24 thin slices.
Drop shrimp into boiling water until opaque, about 1 minute. Cool, then halve lengthwise and devein.
Soak rice papers in lukewarm water 5 minutes. Blot each sheet (they will be sticky).
Leave 1 inch uncovered on the edge closest to you. Place 1 lettuce leaf on the sheet. Cover with a portion of vermicelli, then 3 shrimp halves, 2 pork slices, 2 mint leaves and some carrots. Fold wrapper once over the filling, then fold in the sides and continue rolling tightly to the end. Keep rolls covered with a damp towel.