We are going to make Vietnamese fresh spring rolls, or goi cuon, also known as summer rolls.
They are like portable salad rolls that are packed with lots of delicious ingredients.
We are also going to pair them with two types of dipping sauces.
I don't know about you, but I m super excited!
In a pot of water over high heat, place in the pork belly, ginger, and bring it to a
simmer.
The pork belly that I m using today doesn't have the skin on.
You could also use the one with skin on, or replace it with other leaner cuts.
Skim off any impurities and forms.
Turn to low heat and continue to cook for about 30 minutes until completely cooked through.
Remove the pork belly and wait until cool.
Cut it into thin slices.
In another pot of water over high heat, and bring it to a boil.
Place in the shrimp and cook until pink for 2 minutes.
Remove it and drain.
Reserve 1 1/2 cups of the shrimp cooking water.
Slice the shrimp in half and set it aside.
For the rice vermicelli noodles, soak them in water for 20 minutes.
In a pot of water over high heat, bring it to a boil.
Add the rice vermicelli, and cook until al dente for 3 minutes, or based on your package
instructions.
Take it out, cool down in running water to stop cooking, and drain.
Set aside.
To make the peanut dipping sauce, in a pot over low heat, add the avocado oil, or oil
of your choice, and the garlic, and cook until aromatic for 1 minute.
Then add the peanut butter, hoisin sauce, and stir-fry for 1 minute.
Pour in the reserved shrimp cooking water.
Constantly stir and bring to a boil.
To make the nuoc cham dipping sauce, in a bowl, add the hot water, sugar, fish sauce,
lime juice, garlic, and red finger hot peppers.
You could also replace it with bird s eye chili peppers, or other chili peppers that
you enjoy.
Stir until the sugar is dissolved.
Prepare a plate of water.
Dip the rice paper in it for about 1 second.
Add the lettuce, mint, cilantro, cucumber, bean sprouts, rice vermicelli, and pork belly
by the bottom corner.
Fold the sides of the rice paper inward, and roll it up halfway.
Place 3 slices of shrimp, pink side down.
And, add a piece of chive on it.
Roll it up all the way.
Trim off the chive if it s too long.
Enjoy!