Vietnamese Spring Rolls with Pork and Shrimp (Gỏi Cuốn Tôm Thịt)

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

Assemble the rolls: 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.

Step 5

Serve with Vietnamese peanut sauce.