Gỏi Cuốn Tôm Thịt (Classic Vietnamese Fresh Spring Rolls)

Nguyên liệu

• Rice paper wrappers12 sheets
• Shrimp, peeled and deveined12 large
• Pork belly, thinly sliced200g
• Rice vermicelli noodles100g
• Fresh mint leaves1 cup
• Fresh cilantro sprigs1 cup
• Lettuce leaves1 cup
• Bean sprouts1 cup
• Garlic, minced1 clove
• Peanut butter1/2 cup
• Hoisin sauce1/4 cup
• Water1/4 cup
• Salt1 tsp
• Black pepper1/2 tsp

Các bước

1. 1

   Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water. Set aside.

2. 2

   Boil shrimp until pink and cooked through. Peel and devein. If large, slice in half lengthwise.

3. 3

   Boil pork belly slices until cooked through. Drain and slice thinly.

4. 4

   Prepare the peanut dipping sauce: In a small saucepan, combine peanut butter, hoisin sauce, minced garlic, and water. Heat gently, stirring until smooth and slightly thickened. Season with salt and pepper to taste.

5. 5

   Prepare a bowl of warm water for dipping rice paper wrappers.

6. 6

   To assemble, dip one rice paper wrapper in warm water for about 15-20 seconds until pliable. Lay it flat on a clean surface.

7. 7

   Arrange ingredients on the lower third of the wrapper: a few lettuce leaves, a small bundle of vermicelli noodles, a few mint and cilantro sprigs, bean sprouts, 2-3 shrimp, and 2-3 slices of pork belly.

8. 8

   Fold the bottom edge of the wrapper over the filling. Fold in the sides, then tightly roll the spring roll upwards.

9. 9

   Repeat with remaining ingredients. Serve immediately with the peanut dipping sauce.