Pork and Shrimp Spring Rolls

Instructions

1. 01

   In a bowl, combine all dip ingredients together (hoisin, peanut butter, rice vinegar, sesame oil, and optional chili garlic sauce and optional water, if needed). Use a fork to help blend well.

2. 02

   Cook the dried rice vermicelli noodles to package instructions. Drain and set aside.

3. 03

   Cook the Pork. Cook using any method you prefer: grill, pan sear, bake, etc... We love to used grilled pork steaks, but traditionally it is commonly boiled. To Boil: Bring medium pot of water to boil and add pork. Boil the pork on medium heat for about 15-25 minutes or until the pork is cooked. Remove from water, allow to cool and slice into thin strips.

4. 04

   Cook the Shrimp: Cook using any method you prefer: grill, pan sear, boil, broil, etc... We prefer to pan sear.To Pan Sear: Heat a medium pan, add vegetable oil. Lay shrimp on pan and sear on both sides until shrimp becomes pink and cooked. Remove shrimp from heat, allow to cool and slice each shrimp lengthwise in half.

5. 05

   Gather all your filling ingredients on plates: noodles, shrimp, pork, lettuce, cucumber, herbs and rice paper wrappers.

6. 06

   Please check out our photo tutorial on how to roll spring rolls and the photographs in the blog post to see how to roll with the sliced shrimp showing on the outside.

7. 07

   Add warm water to a large bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a cutting board or plate (they will still be slightly stiff).

8. 08

   Lay your lettuce first on the soft spring roll wrapper, then add the strips lettuce, herbs, cucumber, noodles and pork.

9. 09

   Roll spring roll until you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up in a row and finish rolling. The shrimp will lay on the outside of the spring roll when you are finished rolling.Serve with the hoisin peanut dip.