Gỏi cuốn tôm thịt (Shrimp and Pork Spring Rolls - Soy-Free)

Ingredients

• 12 sheets Rice paper wrappers
• 1 pound Cooked shrimp, peeled and deveined
• 0.5 pound Cooked pork belly, thinly sliced
• 4 ounces Rice vermicelli noodles, cooked
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 8 leaves Lettuce leaves
• 0.5 cup Carrots, julienned
• 0.5 cup Peanut sauce (soy-free)

Instructions

1. 1Prepare your ingredients: Ensure you have the 1 pound of cooked shrimp, 0.5 pound of cooked pork belly sliced thinly, 4 ounces of cooked rice vermicelli noodles, 0.5 cup of fresh mint leaves, 0.5 cup of fresh cilantro leaves, 8 leaves of lettuce, and 0.5 cup of julienned carrots ready. Have the 0.5 cup of soy-free peanut sauce nearby for serving.
2. 2Set up your rolling station: Have a shallow dish or bowl filled with warm water ready. Place a clean, damp kitchen towel on a flat work surface to prevent the rice paper from sticking.
3. 3Soften the rice paper: Dip one sheet of rice paper wrapper into the warm water for about 10-20 seconds, or until it is pliable but not overly soft. Carefully lay the softened wrapper flat on the damp kitchen towel.
4. 4Assemble the roll: Arrange a small amount of the 4 ounces of rice vermicelli noodles, one of the 8 leaves of lettuce, a few pieces of the 1 pound cooked shrimp, some of the 0.5 pound cooked pork belly slices, a pinch of the 0.5 cup fresh mint leaves, a pinch of the 0.5 cup fresh cilantro leaves, and a small amount of the 0.5 cup julienned carrots in the lower third of the softened rice paper, leaving space on the sides.
5. 5Fold and roll: Fold the left and right sides of the rice paper wrapper inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards to enclose the filling, similar to rolling a burrito.
6. 6Repeat the process: Continue softening and filling the remaining 11 sheets of rice paper wrappers and rolling them according to steps 3, 4, and 5, until all ingredients are used.
7. 7Serve the spring rolls: Arrange the finished spring rolls on a platter. Serve them immediately with the 0.5 cup of soy-free peanut sauce for dipping.

Substitutions

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