Fresh Spring Rolls

By Thom7747

This is my favorite Spring Roll Recipe. Recipe Adapted from Weldon Owens, Far East Cafe. This variation on the traditional Vietnamese spring roll is refreshing, healthful and herbaceous. Vegetables, herbs and meats are wrapped in rice paper and eaten dipped in a blend of fish sauce and lime juice.

Ingredients

• For Filling:
• Fish and Lime Dipping Sauce
• 4 ounces dried thin rice stick noodles
• Boiling water, as needed
• 3/4 pound boneless pork loin, in one piece
• 12 large shrimp, peeled and deveined
• For Assembly:
• 12 dried large rice paper rounds, each 8½ inches in diameter
• 12 large red-leaf lettuce leaves or other soft, pliable lettuce, stiff stems discarded
• 1 large carrot, peeled and finely julienned, then tossed with 1 teaspoon sugar until softened, about 10 minutes
• 1 small English (hothouse) cucumber, peeled and finely julienned
• 12 fresh mint sprigs
• 12 fresh cilantro sprigs, plus extra leaves for filling
• 1 tablespoon coarsely chopped dry-roasted peanuts

Preparation

Step 1

Prepare the dipping sauce; set aside.

FOR FILLING:
1. Place the noodles in a bowl, and add boiling water to cover.
2. Let stand for 1 minute.
3. Drain, rinse with cold water, drain again and set aside.

Place the pork in a saucepan, add water to cover and salt to taste.
1. Bring to a boil.
2. Cover, reduce the heat to medium-low and simmer until opaque throughout, about 20 minutes.

Drain and let cool.
1. Cut across the grain into very thin slices about 2 inches long and 1/2 inch wide.
2. Set aside.

Bring a saucepan three-fourths full of water to a boil.
1. Add salt to taste and the shrimp.
2. Boil until they curl slightly and are opaque throughout, 1-2 minutes.
3. Drain and rinse with cold water.
4. Cut each shrimp in half lengthwise, pat dry and set aside.

Assembly Instructions:
 
You’ll need a large bowl or pan, big enough to accommodate the rice paper round. Fill with warm water, and soak one wrapper for around a minute or so, until it’s soft and pliable.
 
Lay the wrapper on a plate or other flat surface. You’ll be placing your ingredients in the bottom half of the wrapper – if this is your first time making spring rolls, it’s a good idea to start with smaller quantities.
 
Begin with a small handful of lettuce in the bottom third of the wrapper, and add an approximately equal amount of rice noodle. Top with a neat row of cucumbers and another neat row of carrots. Lay a row of shrimp close to the middle of the wrapper, pink side down. Sprinkle with some of the herb mixture.
 
Fold up the bottom, then the two sides; continue rolling up, keeping the wrapper firmly around the ingredients to get a good roll, but being careful not to tug too tightly so as to avoid tearing the wrapper. Place the roll seam side down.
 
Continue making the rolls. Unfortunately, the rolls don’t keep well, so serve them straight away*, with plenty of dipping sauce. If you’re serving them as an appetizer, you can cut the rolls in half using a sharp knife.
 
*If you absolutely must make them ahead of time, place them in an airtight container lined with damp towel and store at cool room temperature, not in the fridge. These will keep for an hour or two.