Gỏi cuốn (Fresh Spring Rolls)

Instructions

1. 1Bring 6 cups (1400 ml) of water to a rolling boil in a large pot (at least 4-quart capacity) over high heat. Add the about 113 g of rice vermicelli noodles to the boiling water and boil for 2 to 3 minutes, or until the noodles are tender but still firm to the bite. Immediately drain the noodles in a colander, rinse thoroughly under cold running water for 30 seconds to prevent sticking, and set aside to drain completely.
2. 2Wash the 1 head of lettuce leaves, 1/2 cup of mint leaves, 1/2 cup of cilantro leaves, and 1 cup of bean sprouts under cold running water, then gently pat them dry with a clean kitchen towel. Cut the about 340 g of cooked shrimp in half lengthwise. Slice the about 113 g of cooked pork belly into thin strips, approximately 0.32 cm (0.3 cm) thick and about 5 cm (5 cm) long.
3. 3Fill a shallow dish or pie plate (at least about 25 cm / 25 cm in diameter) with warm water, approximately 38°C. Arrange all the prepared fillings (the drained about 113 g rice vermicelli noodles, the cut about 340 g cooked shrimp, the sliced about 113 g cooked pork belly, the washed 1 head of lettuce leaves, 1/2 cup mint leaves, 1/2 cup cilantro leaves, and 1 cup bean sprouts) and the 12 sheets of rice paper wrappers on a clean, flat work surface.
4. 4Submerge one of the 12 sheets of rice paper wrappers in the warm water for 15 to 20 seconds, or until it is soft and pliable but not overly sticky. Carefully remove the softened wrapper and lay it flat on your clean work surface. Near the bottom edge of the wrapper, place 2-3 lettuce leaves, a pinch of the drained about 113 g rice vermicelli noodles (about 1 tablespoon), a few pieces of the sliced about 113 g cooked pork belly, and a few pieces of the 1 cup bean sprouts.
5. 5Fold the bottom edge of the wrapper tightly over the filling, then fold in the left and right sides of the wrapper towards the center. Place two halves of the about 340 g cooked shrimp (cut sides up) and a few leaves of the 1/2 cup mint and 1/2 cup cilantro on top of the folded section, slightly above the initial roll. Roll the wrapper tightly from the bottom up to create a snug spring roll.
6. 6Repeat the previous two steps with the remaining 11 sheets of rice paper wrappers and fillings until all ingredients are used, making a total of 12 spring rolls. Place the finished rolls seam-side down on a platter, ensuring they do not touch each other to prevent sticking.
7. 7Serve the fresh spring rolls immediately with the 1/2 cup of peanut sauce on the side for dipping.

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