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
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.
Enjoy with Nam Gourmet Peanut Dipping Sauce.