Gỏi cuốn tôm thịt (Shrimp and Pork Spring Rolls)

Instructions

1. 1In a small bowl, whisk together the 2 tablespoons of rice vinegar, 2 tablespoons of gluten-free hoisin sauce, 1 tablespoon of water, 1 teaspoon of lime juice, 1 clove of minced garlic, and 1/4 teaspoon of red pepper flakes to prepare the dipping sauce.
2. 2Prepare the spring roll wrappers by dipping one 12-sheet rice paper wrapper in warm water for about 10-20 seconds, or until it becomes pliable and soft.
3. 3Lay the softened wrapper flat on a clean, damp surface. Arrange a portion of the about 340 g of cooked shrimp, about 225 g of cooked pork belly, about 113 g of cooked rice vermicelli noodles, 1/2 cup of fresh mint leaves, 1/2 cup of fresh cilantro leaves, 8 leaves of lettuce, 1/2 cup of julienned carrots, and 1/2 cup of julienned cucumber onto the lower half of the wrapper.
4. 4Fold the left and right sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards to enclose the filling completely.
5. 5Repeat steps 2 through 4 with the remaining rice paper wrappers and filling ingredients until all spring rolls are assembled.
6. 6Serve the spring rolls immediately with the prepared dipping sauce.

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