Gỏi cuốn (Spring Rolls) with Shrimp and Pork

Ingredients

• 12 sheets Rice paper wrappers
• 1 pound Cooked shrimp
• 0.5 pound Cooked pork belly
• 4 ounces Rice vermicelli noodles
• 1 head Lettuce
• 0.5 cup Mint leaves
• 0.5 cup Cilantro
• 1 cup Bean sprouts
• 0.25 cup Hoisin sauce
• 2 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 1 clove Garlic
• 0.5 teaspoon Sriracha

Instructions

1. 1Mince the 1 clove garlic very finely. In a small bowl, combine the 0.25 cup hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, the minced 1 clove garlic, and 0.5 teaspoon sriracha. Whisk these ingredients together until they are fully combined and smooth.
2. 2Bring 4 cups (about 1 liter) of water to a rolling boil in a medium saucepan over high heat (212°F / 100°C). Add the 4 ounces rice vermicelli noodles to the boiling water and cook for 2-3 minutes, stirring occasionally, until the noodles are tender but still have a slight bite. Immediately drain the noodles through a colander and rinse them under cold running water for 30 seconds to stop the cooking and remove excess starch. Set the rinsed noodles aside in the colander for 5 minutes to cool and drain completely.
3. 3Thoroughly wash the 1 head lettuce, 0.5 cup mint leaves, 0.5 cup cilantro, and 1 cup bean sprouts under cold running water. Gently pat all the washed herbs and vegetables completely dry with paper towels or use a salad spinner.
4. 4Fill a shallow dish, wider than the rice paper wrappers, with warm water (about 100°F / 38°C). Take one of the 12 sheets rice paper wrappers and submerge it in the warm water for 15-20 seconds, gently moving it until it becomes soft and pliable but not overly sticky or tearing. Carefully remove the softened wrapper and lay it flat on a clean, slightly damp cutting board or work surface.
5. 5On the lower third of the softened rice paper wrapper, arrange 2-3 pieces of the 1 pound cooked shrimp, 2-3 thin slices of the 0.5 pound cooked pork belly, a small handful (about 2 tablespoons) of the cooled 4 ounces rice vermicelli noodles, 1-2 pieces of the 1 head lettuce, 2-3 mint leaves from the 0.5 cup, 2-3 cilantro sprigs from the 0.5 cup, and a small pinch (about 1 tablespoon) of the 1 cup bean sprouts. Leave about 1 inch of space clear on the left and right edges of the wrapper.
6. 6Take the left and right sides of the wrapper and fold them inward over the filling, ensuring they overlap slightly. Then, starting from the bottom edge of the wrapper, tightly roll it upwards over the filling, pulling gently to create a snug, compact spring roll.
7. 7Repeat steps 4 through 6 with the remaining 11 sheets rice paper wrappers and the rest of the prepared ingredients until all the filling ingredients are used and you have made 12 spring rolls. Serve the fresh spring rolls immediately with the prepared dipping sauce.

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