Shrimp and Pork Spring Rolls with Peanut Dipping Sauce

Name: Shrimp and Pork Spring Rolls with Peanut Dipping Sauce
Ingredients: 1 pound raw shrimp; 1 slab pork belly (boneless, about 1 pound); Rice paper wrappers, rice vermicelli noodles, fresh herbs (such as mint and cilantro), lettuce, bean sprouts, chives; 1/3 cup roasted peanuts (about 50 grams), finely ground; minced garlic; minced chili pepper; Seasonings: salt, MSG (optional), sugar, chili sauce, fish sauce

Thu Đoan @cook_16686428

This spring roll dish is simple to make, but the real star is the peanut dipping sauce. Spring rolls can be served with hoisin sauce, fish sauce, or fermented anchovy sauce. Today, let's try them with a peanut dipping sauce for a change.

Thu Đoan @cook_16686428

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Ingredients

1 poundraw shrimp
1slab pork belly (boneless, about 1 pound)
Rice paper wrappers, rice vermicelli noodles, fresh herbs (such as mint and cilantro), lettuce, bean sprouts, chives
1/3 cuproasted peanuts (about 50 grams), finely ground; minced garlic; minced chili pepper
Seasonings: salt, MSG (optional), sugar, chili sauce, fish sauce

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Steps

1

Clean the shrimp and pork. Boil them separately. When boiling the pork, add 2 shallots, 1/2 teaspoon salt, and 1/2 teaspoon MSG (optional). For the shrimp, add 1/3 teaspoon salt, cover, and boil just until cooked through. Slice the pork and peel the shrimp.
2

To make the peanut dipping sauce: Mix 1 tablespoon fish sauce, 3 tablespoons sugar, 3 tablespoons chili sauce, 1/3 tablespoon salt, and 3 tablespoons water. Stir well or blend until smooth. Add the ground peanuts (use more for a thicker sauce, less for a thinner sauce). Adjust to taste, then stir in all the minced garlic and chili.
3

Place a rice paper wrapper on a flat surface. Layer with herbs, rice vermicelli, and bean sprouts. Fold in the sides, then add the pork, shrimp, and chives. Roll tightly.