Spring Rolls With Vietmamese Dipping Sauce - rice

Method

• Advanced Preparation:
• 1. Slice pork loin into 1" X 2 1/2" strips and saute in non stick pan, set aside.
• 2. Drop shrimp in boiling salted water until done. Drop in cold water to cool quickly. Remove shrimp from water, remove shells, devien and set aside.
• 3. Rinse leaf lettuce, dry, break into individual leaves
• 4. Rinse mint, shake dry and remove leaves from stems
• Immediately before assembly:
• 1.Drop bean thread noodles in simmering water. Simmer until soft (1-2 minutes). Rinse with cold water and drain.
• 2. Place a cake pan on the stove, fill with about an inch of water and bring to a simmer. Turn down heat.
• To assemble:
• 1. Take one rice paper wrapper and dip in the cake pan of hot water until soft.(5-10 seconds) Be very careful as skins are delicate and tear easily.
• 3. Place the soft rice paper on a smooth damp surface or cheese cloth.
• 4. Assemble in the following order on the bottom third of the soft rice paper: one leaf of lettuce, two tablespoons of bean thread noodles, 2-3 slices of pork, 2-3 shrimp, and mint leaves
• 4. Start rolling from the edge, folding in the ends after the first roll. Place on platter. Continue until all wrappers are used. Slice rolls in half.
• For Dipping Sauce:
• Mash garlic and chili paste with a mortar and pestle. Combine with fish sauce, hot water, and lime juice. Stir to dissolve sugar. Serve in small serving bowls with chopped peanuts on top.