Goi Cuon Tom Thit (Shrimp and Pork Spring Rolls)

Ingredients

• 12 wrappers Rice Paper Wrappers
• 1 pound Cooked Shrimp
• 1/2 pound Cooked Pork
• 4 ounces Rice Vermicelli Noodles
• 1 head Lettuce
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro
• 1/2 cup Carrot
• 2 tablespoons Soy Sauce
• 1 tablespoon Hoisin Sauce
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Oil
• 1 clove Garlic

Instructions

1. 1Bring 6 cups of water to a rolling boil (212°F / 100°C) in a 3-quart pot. Add the 4 ounces of Rice Vermicelli Noodles and cook for 2-3 minutes, or until they are tender but still have a slight bite. Drain the noodles immediately and rinse them with cold water to stop the cooking process, then set aside.
2. 2Mince the 1 clove of Garlic very finely. In a small bowl, combine the minced 1 clove of Garlic with the 2 tablespoons of Soy Sauce, 1 tablespoon of Hoisin Sauce, 1 tablespoon of Rice Vinegar, and 1 teaspoon of Sesame Oil. Whisk these ingredients together until well combined to create the dipping sauce.
3. 3Wash and separate the leaves from the 1 head of Lettuce. Wash the 1/4 cup of Mint Leaves and the 1/4 cup of Cilantro. Ensure the 1 pound of Cooked Shrimp are peeled and ready to use, and the 1/2 pound of Cooked Pork is thinly sliced. Have the 1/2 cup of Carrot ready.
4. 4Fill a shallow dish or pie plate with warm water, maintaining a temperature between 100-110°F (38-43°C). Dampen a clean kitchen towel and lay it flat on a clean work surface.
5. 5Take one of the 12 wrappers Rice Paper Wrappers and submerge it in the warm water for 15-20 seconds, or until it feels soft and pliable. Carefully remove the softened wrapper and lay it flat on the damp kitchen towel.
6. 6In the center of the softened wrapper, arrange 2-3 leaves of the 1 head Lettuce, approximately 1/12th of the cooked 4 ounces Rice Vermicelli Noodles, 3-4 pieces of the 1 pound Cooked Shrimp, 2-3 slices of the 1/2 pound Cooked Pork, a few leaves of the 1/4 cup Mint Leaves, a few leaves of the 1/4 cup Cilantro, and a small amount of the 1/2 cup Carrot. Leave about 1 inch of space clear on the left and right sides of the wrapper.
7. 7Fold the left side of the wrapper inward over the filling, then fold the right side inward over the filling. Starting from the bottom edge of the wrapper closest to you, tightly roll the wrapper upwards, enclosing the filling completely and forming a snug spring roll.
8. 8Repeat steps 5 through 7 with the remaining 11 wrappers and the rest of the filling ingredients until all 12 Goi Cuon Tom Thit are assembled. Serve the spring rolls immediately with the prepared dipping sauce.

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