Vietnamese Spring Rolls Recipe (Goi Cuon Tom Thit) Ingredients (Serves 5-7) • 2 lbs shrimp (peel and devein) • 1 lb pork belly • 2 tablespoons salt • 1 bag of rice vermicelli • Assortment of lettuce, bean sprouts, sorrel, perilla, garlic chive and/or mint • 2 teaspoons vegetable oil • 2 cloves garlic (minced) • 1 to 1-1/2 cups water or pork/shrimp stock (from boiling the pork and shrimp) • 1/3 cup Hoisin sauce • 1/2 cup peanut butter • Toasted peanuts for garnish (optional) • Sriracha sauce for spiciness (optional) Instructions
- Clean the pork belly by scrubbing it down with a bit of salt and then rinse under cold running water. I find this to be very helpful in removing a lot of the foul porky smell.
- Add water (just enough to cover pork) and salt to a small pot and bring to a boil. Add pork and cook for 30-45 minutes or until inserted chopstick goes in smoothly and juices run clear.
- Remove pork, rinse, pat dry and allow to cool to room temperature before slicing thinly. Set aside. You can also chill it in the fridge for about 30 minutes for easier slicing.
- To the pot that was used to boil the pork, add shrimp. Cook on medium high until shrimp turns opaque (or white/orange/pink). Remove from pot and rinse thoroughly (keep the stock water). Halve along the vein side. Set aside.
- Thoroughly wash all the vegetables. Set aside.
- Cook rice vermicelli per package instructions. Drain, rinse and set aside.
- Assemble the rolls: First wet the rice paper lightly. On one end of the rice paper, add a bed of noodles, then an assortment of greens, then pork (3 slices). Towards the other end of the rice paper, lay out the shrimp (3 slices). Start rolling up the noodle end, tightly tucking in the filling as you roll up. Tuck in the sides when you are half-way through rolling. Continue to roll up the shrimp. Putting the shrimp towards the end of the rice paper allows you to see the shrimpy goodness through the rolls, which makes it more appetizing.
- In a small sauce pan, heat up vegetable oil. Add minced garlic and saute until fragrant. Add hoisin sauce and peanut butter. Whisk until smooth. Add water or pork/shrimp stock. Cook on low until you get the desired consistency. Add Sriracha for a spicy kick and garnish with toasted peanuts.