Fresh Vietnamese Spring Rolls

by Christine Chan — May 16, 2008

These spring rolls are a fresh and herby summer appetizer. This recipe is a simplified version of a recipe from Casual Cuisines of the World - Far East Cafe.

Fresh Vietnamese Spring Rolls

3-4 ounces dried thin rice stick noodles
3/4 pound boneless pork loin, in one piece
12 large shrimp, peeled and deveined
12 dried large rice paper spring roll wraps, each 8 1/2 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 hothouse cucumber, peeled and finely julienned
12 fresh mint sprigs
12 fresh cilantro sprigs, plus extra leaves for filling

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

2. Boil pork for 20 minutes in lightly salted water. Cut across the grain into very thin slices, about 2 inches long and ½-inch wide. Set aside.

3. Boil shrimp for 1-2 minutes until opaque. Drain and rinse with cold water. Cut each shrimp in half lengthwise, pat dry, and set aside.

4. Dampen several clean kitchen towels with water. Fill a pie plate with warm water. Spread a damp towel on a flat work surface. Dip 1 rice paper round at a time into the water for 1 minute until pliable and spread it flat on the towel.

5. Place lettuce, a few rice stick noodles, a slice of pork, carrot, cucumber, and a sprig of mint on the lower third of the wrap. Fold up the bottom edge and roll once tightly. Fold in the edges to enclose the filling. Then place cilantro and some shrimp across the wrap and finish rolling up the rice paper. Cover with damp towel and repeat for each roll. Enjoy at room temperature.

Check out Saturday's column for a sweet and spicy dipping sauce recipe.