Vietnamese Spring Rolls with Pork & Shrimp (Goi Cuon Tom Thit)

By Vicky Pham · 60 min

Ingredients

Instructions

1. Simmer the pork belly or shoulder with the shallot, ginger and enough water to just cover it for 30 minutes, until a chopstick slides in easily.
2. Chill the pork until firm, then slice it thinly and set aside.
3. In the same pot, cook the shrimp over medium-high heat until opaque. Remove, halve them lengthwise along the back, and set aside.
4. Dip a sheet of rice paper in water briefly until pliable, about a few seconds.
5. On one end of the sheet, place noodles and your chosen vegetables. Roll halfway, fold in both sides, then add pork slices and shrimp halves cut side down toward the far edge. Roll up firmly to seal.
6. For the sauce, heat 2 tablespoons oil over medium-high heat in a small pot, add 1 tablespoon minced garlic and cook about 10 seconds until fragrant.
7. Add 2 cups water, ½ cup hoisin sauce and 1 cup peanut butter, whisk until smooth, then simmer on low for 2 minutes.
8. Top the sauce with ½ cup crushed toasted peanuts and Sriracha if desired.

Summarized from Vicky Pham's video. Watch it for the details.

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