Summer Fresh Spring Rolls

Name: Summer Fresh Spring Rolls
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: Rice paper wrappers; Rice vermicelli noodles (I used brown rice noodles); 2 eggs; Pork belly; 8 large shrimp; Cucumber; Carrot; Pineapple; Hoisin sauce; Peanut butter; 1 little sugar; Fried garlic; Roasted peanuts

Khương Trinh Nguyễn Duy @KhuongTrinh_2810

Winter is coming soon, so it's a good time to use up the fresh herbs from the garden. Spring rolls are packed with veggies, light, and not heavy on the stomach.

Khương Trinh Nguyễn Duy @KhuongTrinh_2810

Winter is coming soon, so it's a good time to use up the fresh herbs from the garden. Spring rolls are packed with veggies, light, and not heavy on the stomach.

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Ingredients

40 minutes

Serves 2 servings

Rice paper wrappers
Rice vermicelli noodles (I used brown rice noodles)
2eggs
Pork belly
8large shrimp
Cucumber
Carrot
Pineapple
Fresh herbs (basil, mint, Vietnamese coriander, perilla)
For the dipping sauce:
Hoisin sauce
Peanut butter
1little sugar
Fried garlic
Roasted peanuts

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Steps

40 minutes

1

Smash a slice of ginger and the white part of a green onion, add a pinch of salt, then boil the pork belly and shrimp.
2

Cut the carrot and cucumber into thick matchsticks. Blanch the carrot briefly. If using canned pineapple, just cut it into bite-sized pieces.
3

Cook the rice noodles. Beat the eggs with a little oil, water, and salt, then cook thin omelets and cut them into strips.
4

For the sauce: Sauté garlic in a little oil until fragrant, then add hoisin sauce, peanut butter, and a little sugar. Stir over low heat until everything is dissolved. Add a bit of water if the sauce is too thick. Adjust seasoning to taste. Top with some fried garlic and roasted peanuts.
5

Serve everything at the table and roll as you eat.