Vietnamese Spring Rolls with Easy Peanut Sauce
A vibrant and flavorful dish featuring tender shrimp and succulent pork belly wrapped in rice paper with fresh vegetables and herbs, served with a creamy peanut sauce.
Ingredients
For the filling
- 1.5 lbs Shrimp (16-20 Count) Approximately 27 pieces
- 2 lbs Pork Belly
- 1 slice Ginger
- 18 sheets Rice Paper Look for at Asian grocery stores
- 1 pack Banh Hoi 18 pieces
- 1/2 pack Vermicelli Rice Noodles
- 1 head Lettuce
- Fresh Cilantro
- Fresh Mint
- Fresh Chives
For the peanut sauce
- 1/3 cup Smooth Peanut Butter
- 3.5 tbsp Hoisin Sauce
- 1/2 tbsp Fish Sauce
- 1/4 tbsp Rice Vinegar
- 1/4 tbsp Sesame Oil
- 1/2-3/4 Cup Stock (From Boiled Pork & Shrimp) Adjust to consistency
- 1 tbsp Crushed Peanuts
- to taste Thai Pepper or Chili Paste Adjust for spice
Instructions
Preparation
- In a pot, simmer the pork belly with ginger in water for about 90 minutes until tender. Let it cool, then slice it thinly.
- In another pot, boil shrimp in salted water for 3-5 minutes, until they turn pink. Drain and roughly chop them.
- Submerge the vermicelli noodles in boiling water for 3-5 minutes, until soft. Drain and set aside.
- Wash the lettuce and rip it into manageable pieces. Slice the cucumber into thin sticks. Chop chives, cilantro, and mint finely.
Peanut Sauce
- In a bowl, combine the smooth peanut butter, hoisin sauce, fish sauce, rice vinegar, sesame oil, and 1/2 cup of the stock. Stir until smooth and thick enough to coat a spoon. Adjust consistency with more stock if necessary, and add crushed peanuts for texture.
Rolling
- Dip a rice paper sheet in warm water for about 10-15 seconds until softened. Lay it on a flat surface, then layer rice noodles, a slice of pork belly, a piece of shrimp, a few cucumber sticks, and a generous handful of herbs.
- Fold the sides over the filling, then roll it tightly from the bottom up. Repeat until all ingredients are used.
Notes
These spring rolls are best served chilled or at room temperature. Store leftovers in an airtight container with damp paper towels to keep them moist.