YIELD: 8 servings
2 lbs. shrimp (peeled and deveined)
1 lb. pork chop (sliced thinly)
2 bags rice paper wrappers
2 cups iceberg lettuce
1/4 cup mint leaves
2 cups vermicelli noodles (cooked)
FOR THE DIPPING SAUCE:
1/2 cup hoisin sauce
1/2 cup water
2 Tbsps. peanut sauce
2 tsps. coconut powder
2 tsps. rice vinegar
2 tsps. peanuts (crushed)
- Steam shrimp and pork until done; set aside to cool.
- Soften each rice paper wrap by dipping it in warm water.
- Place small amount of lettuce, mint leaves, noodles, shrimp and pork on rice paper wrap. Roll each spring roll by tucking in the ends and rolling into a tube.
- FOR THE DIPPING SAUCE: Mix all dipping sauce ingredients together and top with peanuts. Place in a small dish or ramekin and serve with spring rolls.
Recipe and photo from Lee Kum Kee.