goi cuon, fresh spring rolls

[jeff]

This recipe will make 12 rolls

1/2 lb pork (most any cut of pork will work)
1/2 lb of shrimp
tapioca sheets (wrappers)
5oz about 1/2 package, Rice Stick (vermicelli noodles)
1/2 head ice burg lettuce, sliced thin.
1 TBS fresh mint, sliced thin
1 TBS fresh cilantro, sliced thin

for sauce

1/4 cup peanut butter
1/4 cup hoisin sauce
1/2 cup water
crushed peanuts to garnish

Start off by remove the shell from the shrimp then boiling it, once the shrimp is cooked, slice it in half. Cut the pork into cubes or if its already flat just boil it till it's cooked, once cooked remove from the water and slice the pork into thin pieces. set the pork and shrimp aside.

Boil another pot of water and cook the rice stick (noodles) for about 7 minutes, once cooked drain and set aside.

Slice the lettuce, mint, and cilantro into thin pieces (see picture) set aside.

To make the peanut sauce, mix the peanut butter, hoisin sauce, and water in a pot and heat till hot, remove from hit and place in a small bowl, place crushed peanuts on top for a garnish.

Once everything is ready to go. Heat up a pot/pan with some water in it, take your tapioca sheets and dip them into the water, I like to hold one side and rotate the whole sheet till every part of it is wet, you only need the leave it in the water for 3-4 seconds. If you do it for too long it will become too hard to handle, just dip it in, rotate it around and place on a prep service like a cutting board or even counter top. Even if its not fully soft, it will soften up in the next 15-20 seconds so don't worry about leaving it in the water for too long.

With the now soft tapioca sheet on the counter top. top in this order.

1 piece of shrimp (two halfs)
some of the lettuce mixture
few strips of pork
some noodles

making sure not to over stuff, less is more in the world of rolls. Fold the bottom up first, then fold over each side, then roll the roll up. once down place on a plate with shrimp side up.

Serve the rolls whole with a side of the peanut dipping sauce. Do note, this dish should be ate not long after making them, it doesn't hold up very well. Think of 2 hour old sushi.... no thanks!

[jeff]

....

[StainlessSteel]

I am a banana!