SP.0465 - Vietnamese Shrimp and Pork Spring Rolls (Gỏi Cuốn)

Name: SP.0465 - Vietnamese Shrimp and Pork Spring Rolls (Gỏi Cuốn)
Ingredients: 10.5 oz pork belly (300 grams); 7 oz pork loin (200 grams); 1.1 lbs small shrimp (500 grams); 1 bunch garlic chives; 2.2 lbs fresh rice vermicelli noodles (1 kg); 1 pack soft rice paper wrappers; Fish sauce (good quality); Sweet hoisin sauce; Fresh herbs: lettuce, perilla, Vietnamese balm, fish mint, spearmint, Thai basil

Shan Wu @Shanwu950

Hochiminh City

The streets were empty today, so I decided to make some spring rolls to pass the time. Lately, staying at home has given me plenty of free time.

Shan Wu @Shanwu950

Hochiminh City

The streets were empty today, so I decided to make some spring rolls to pass the time. Lately, staying at home has given me plenty of free time.

Saved

Ingredients

10.5 ozpork belly (300 grams)
7 ozpork loin (200 grams)
1.1 lbssmall shrimp (500 grams)
1 bunchgarlic chives
2.2 lbsfresh rice vermicelli noodles (1 kg)
1 packsoft rice paper wrappers
Fish sauce (good quality)
Sweet hoisin sauce
Fresh herbs: lettuce, perilla, Vietnamese balm, fish mint, spearmint, Thai basil

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Steps

1

Clean the pork, then boil until cooked through. Remove and soak in cold water, then drain. Slice thinly.
2

Boil the shrimp until cooked, then transfer to cold water and drain. Peel and remove heads and tails. Slice in half lengthwise if desired.
3

Wash all herbs and drain well. Cut the garlic chives into long pieces.
4

Lightly moisten the rice paper wrappers with beer or water. Add herbs, noodles, pork, shrimp, and garlic chives, then roll up tightly.
5

Prepare dipping sauce. You can use fish sauce or sweet hoisin sauce, or combine both as I like to do.