Vietnam - Fresh Spring Rolls

Fresh Spring Rolls

Ingredients

For Filling:

-       3-4 oz dried thin rice stick noodles

-       Boiling water, as needed

-       3/4 lb boneless pork loin, in one piece

-       12 large shrimp, peeled and deveined

For Assembly:

-       12 dried large rice paper rounds, each 8 1/2 inches in diameter

-       12 large red-leaf lettuce leaves or other soft, pliable lettuce, stiff stems discarded

-       1 large carrot, peeled and finely julienned, then tossed with 1 teaspoon sugar until softened, about 10 minutes

-       1 small cucumber, peeled and finely julienned

-       12 fresh mint sprigs

-       12 fresh cilantro sprigs, plus extra leaves for filling

-       1 tablespoon coarsely chopped dry-roasted peanuts

Directions

Prepare the dipping sauce; set aside.

FOR FILLING:

-       Place the noodles in a bowl, and add boiling water to cover. Let stand for 1 minute.

-       Drain, rinse with cold water, drain again and set aside.

-       Place the pork in a saucepan, add water to cover and salt to taste.

-       Bring to a boil.

-       Cover, reduce the heat to medium-low and simmer until opaque throughout, about 20 minutes.

-       Drain and let cool.

-       Cut across the grain into very thin slices about 2 inches long and 1/2 inch wide.

-       Set aside.

-       Bring a saucepan three-fourths full of water to a boil.

-       Add salt to taste and the shrimp.

-       Boil until they curl slightly and are opaque throughout, 1-2 minutes.

-       Drain and rinse with cold water.

-       Cut each shrimp in half lengthwise, pat dry and set aside.

FOR RICE PAPERS:

-       Dampen several clean kitchen towels with water.

-       Fill a pie plate with cold water.

-       Spread a damp towel on a flat work surface.

-       Dip 1 rice paper round at a time into the water and spread it flat on the towel.

-       Continue dipping and laying the rice papers in a single layer.

-       When you run out of room, lay a damp towel on top of the rounds and continue, always alternating a layer of rice papers with a damp towel.

-       Let the rice papers stand until pliable, about 1 minute or longer.

TO ASSEMBLE:

-       Place 1 pliable rice paper round on the work surface and position a lettuce leaf on the lower third of it, tearing the leaf as needed to make it fit and leaving uncovered a 1-inch border on the right and left edges.

-       Take a small amount (about one-twelfth) of the rice stick noodles and spread in a line across the width of the leaf.

-       Arrange one-twelfth each of the pork slices, carrot and cucumber, and 1 sprig of mint on the noodles.

-       Fold the bottom edge of the rice paper over to cover the ingredients, then roll up tightly one complete turn.

-       Fold in the left and right edges to enclose the filling.

-       Across the top length of the roll, place 1 sprig of cilantro and 2 pieces of shrimp, end to end and cut side down.

-       Finish rolling up the rice paper to contain the shrimp and form a taut spring roll. Set seam-side down on a baking sheet.

-       Cover with a damp towel.

-       Make the remaining rolls in the same way.

-       The rolls may be made several hours in advance; cover with a damp towel and plastic wrap and refrigerate.

-       Bring to room temperature before serving.

Divide the sauce among individual dipping saucers and then divide the peanuts evenly among the saucers. Serve the rolls with the sauce.