Ingredients: 2 servings – 8 rolls

- Rice paper 8 sheets (8.5" diameter)
- Rice Noodle 2 oz (1 small bunch)
- Pork   2 oz (cooked, slice)
- Shrimp    8 large size 21-25 or 31-40 (steam, peeled, deveined & cut in half)
- Lettuce 4 leaves, chopped to 1-2”
- Cucumber   ¼ whole (slice length wide to 8 pieces)
- Fresh Basil 1 ⅓ tbsp, chopped
- Fresh Mint leaves 2 tbsp, chopped
- Fresh cilantro 2 tbsp, chopped
- Chive     8 stems Preparation: RICE NOODLES – boil 8 cups of water, add the noodles, cook for 3 minutes, turn off the heat and let noodle stay in pot for 2-3 mins. Drain all the water and rinse with cold water.
PORK – boil water, cook until soft, slice equivalently.
SHRIMP – steam for 4-5 mins, peel skin, deveine (if need clean), cut half. CUCUMBER– rinse, cut into long strips to match the length of desired roll. LETTUCE & HERBS– rinse, drain, chop, and mix together. CHIVES– rinse, drain, and cut in half.
Roll Spring Roll:

Immerse rice paper completely in warm water for a couple seconds, put onto glass or plastic plate.
Layer all ingredients from top to bottom in following order
o Shrimp
o Veggie
o Noodles
o Cucumber
o Pork
Fold bottom end up over fillings, then fold sides towards middle. Continue by rolling towards top end of rice paper until 2 inches of rice paper is left.
Insert chive with end sticking out of spring roll.
Finish Rolling
Enjoy with Nam Gourmet Peanut Dipping Sauce.

RECIPES

Spring Rolls

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