Vietnamese is so fresh, buy the freshest ingredients for the best meal. I love going to a good Asian market to buy the stuff for my meal. Its easy and a one stop shop. I am lucky to have a Uwajimaya here, what a great quality specialty market. Summer rolls are a cool treat. This recipe calls for pork tenderloin, I love to use the grilled lemongrass pork for noodle bowl, but if making just spring rolls you can do it how the recipe states below. The Summer rolls are a yummy treat, I love to serve them with a table Salad and a great peanut dipping sauce.
Ingredients
4oz dried rice vermicelli
4oz pork tenderloin
18 small shrimp shelled and cleaned
12 round rice papers
1 head Boston lettuce ribs removed
24 large mint leaves
1c julienned carrots
nuoc leo peanut sauce
1tbsp veg oil
1tbsp hoisen sauce
2tbsp peanut butter
chopped peanuts for top
sugar to taste
Method
Soak vermicelli noodles in lukewarm water until soft. Drain and squeeze out excess moisture. Boil rice vermicelli in a sieve for 5sec. Remove and transfer to a bowl until cool divide into 12 equal portions. Cook pork in boiling water for 10 min. (if you are not using grilled lemongrass pork) when pork is cool enough to handle thinly slice the pork. Then cook shrimp in the boiling water until opaque. Cut in half lengthwise and devein. In lukewarm water soften the rice papers, blot excess water with clean towel. Place a lettuce leaf, then vermicelli, 3 shrimp halves, 2 pork slices, 2 mint leaves and some carrot, fold wrapper over filling then fold in sides and roll tightly till the end.
Peanut Sauce
Mix ingredients until well combined. Adjust to taste. Sprinkle chopped nuts on top.
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