Vietnamese Gỏi Cuốn (Pork and Shrimp Spring Rolls)
INGREDIENTS
  • Cooking Time: 45 min.
  • Servings: 17 Rolls
  • Preparation Time: 30 min.
  • 1 Pack Rice Vermicelli
  • 1 Lb. Pork Belly
  • 1 Small Shallot
  • 1 Lb. shrimp (easy peel, pre-deveined pre cooked shrimp)
  • 1 Head Green/Red leaf or Romaine lettuce
  • An assortment of your favorite herbs and veggies (I recommend using Thai Basil and Mint. You could also add bean sprouts, chives, julienned carrots and cucumbers.)
  • For the peanut sauce
  • 1 Tbsp. Neutral Oil (I used canola)
  • ½ Tbsp. Minced Garlic
  • ½ Tbsp. Shallot (minced)
  • ½ Cup Smooth Peanut Butter
  • ½ Cup Hoisin Sauce
  • 1 Cup Reserved Pork Belly Cooking Liquid
  • Sambal Oelek Chili Sauce (optional)
DIRECTIONS
  1. Preparing the fillings
  2. Cook the vermicelli according to the package's instructions. Drain and rinse the noodles and set aside to cool.
  3. Wash and dry all of the herbs and vegetables you plan on using.
  4. Ddd the pork belly and a peeled shallot to a pot of boiling water and cook for about 20 minutes, or until a fork/chopstick easily pierces the meat and the liquid coming out of it runs clear.
  5. Remove the pork belly to cool but keep the cooking liquid. Slice the pork belly thinly.
  6. Add 1 tablespoon water to a small saucepan or pan and cook the shrimp on medium high heat until the shrimp are pink and no longer translucent. Let them cool before peeling them and slicing them in half.
  7. Making the peanut dipping sauce
  8. In a small saucepan, sauté the minced garlic and shallot in a tablespoon of oil on medium heat.
  9. Add the peanut butter, hoisin sauce, and reserved pork cooking liquid and stir until smooth.
  10. If you want a spicy peanut sauce, add a tablespoon or two of sambal oelek to taste.
  11. Assembling the spring rolls
  12. Start by dipping a sheet of rice paper into a bowl of warm water QUICKLY. It's likely the rice paper will still feel stiff in your hands. It will continue to soften as you assemble the fillings. Do NOT submerge the rice paper in water until it is soft, as it will fall apart by the time you are ready to roll.
  13. Layer the shrimp cut side up on one end of the rice paper, followed by the pork belly, then herbs, then noodles, followed lastly by the lettuce.
  14. Roll the filling snugly once, then fold the sides of the rice paper towards the middle. Roll the rest of the fillings all the way to the other end of the rice paper.
  15. Serve the spring rolls with the peanut dipping sauce. You can add some (very!) crushed peanuts to the sauce for extra crunch.
RECIPE BACKSTORY
These are a filling and fresh-as-it-gets snack that incorporates all the best parts of Vietnamese food. Pork and shrimp are staples and nothing beats the fresh herbs and noodles. Soft and pliable, these are an excellent vehicle for delicious creamy peanut sauce. *Note: do NOT eat the peanuts without crushing them thoroughly. Nuts and legumes like peanuts can be harmful to your fairly-delicate hardware.