Authentic home cooking from Vietnam, with US measurements. 
Shrimp and Pork Spring Rolls with Fermented Anchovy Dipping Sauce
Today, my family received some fresh shrimp from our hometown. My mother-in-law said she was tired of rice and suggested we make spring rolls instead. So here we go!
Shrimp and Pork Spring Rolls with Fermented Anchovy Dipping Sauce
Today, my family received some fresh shrimp from our hometown. My mother-in-law said she was tired of rice and suggested we make spring rolls instead. So here we go!
Open in Cookpad AppSteps
- 1
Rinse the pork belly and shrimp. Bring a pot of water to a boil, add a pinch of salt, and cook the shrimp first. Once the shrimp are cooked, remove and let cool. Next, add the pork belly and boil for 10-15 minutes, until just cooked through. Remove the pork and briefly rinse with cold water.
- 2
Peel and devein the shrimp, remove the heads, then slice each shrimp in half lengthwise. Slice the pork belly thinly. Wash and dry the lettuce and fresh herbs. Cut the cucumbers lengthwise into thin strips.
- 3
Remove the core from the pineapple, finely chop, then mince. For the dipping sauce, mix the fermented anchovy sauce with 3/4 cup water, sugar, lime juice, and minced garlic and chili. Adjust to taste, then add the minced pineapple and mix well.
- 4
To assemble, roll the shrimp, pork, lettuce, herbs, and rice vermicelli noodles in rice paper. Arrange on a plate and enjoy!
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