Fresh Vietnamese Spring Rolls (Gỏi Cuốn)

Step 1

To a medium pot, add water. Bring the pot to a boil. Add shrimp and cook until they turn color (about 3 minutes). Remove from pot and slice in half along the backside. Set aside.

Step 2

Read notes below if pork belly has an odor. Add pork belly to the same pot that was was for shrimp. Cook for 30 minutes or until chopstick-tender. Remove pork, rinse, and pat dry. Once cooled, slice thinly and set aside.

Step 3

Cook rice noodles per package instructions. Drain, rinse with cold water, and set aside.

Step 4

Wet the rice paper quickly and shake off excess water. The rice paper will only take 10 seconds to become pliable. On bottom end of the rice paper, add a bed of noodles, vegetables of your choice, and a few slices of pork belly slices. Add 2-3 shrimp, facing down, on the top half of the rice paper. Fold in the sides. Roll everything up from the bottom, tightly tucking and rolling to seal. Serve with Vietnamese peanut sauce lettuce and favorite herbs.