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vietnamese pork and shrimp spring rolls

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Vietnamese Pork and Shrimp Spring Rolls

During the summer, whether I’m enjoying the dry heat in California or stepping out into a moist blanket in Boston, I always crave one dish: gỏi cuốn, fresh spring rolls made of pork, shrimp, fresh herbs, crunchy vegetables, and vermicelli, all wrapped up in bánh tráng, or rice paper.

Ingredients

  • 1/2 pound pork (loin, shoulder, and/or belly)
  • 1 teaspoon sugar
  • 1 pinch salt
  • 1/2 pound shrimp, peeled and deveined
  • 2 stalks lemongrass, crushed (optional)
  • 4 ounces rice vermicelli
  • 1 package (12 ounces) 8 1/2-inch rice paper wrappers
  • 6 leaves lettuce, iceberg or romaine, torn in half
  • 1 cup carrots cut into matchsticks
  • 1 cup cucumbers cut into matchsticks
  • 1 handful Fresh mint
  • 1 handful Fresh Thai basil
  • 1 handful Fresh cilantro
  • 1 handful Garlic chives

Directions

  • Cook the pork: In a medium pot, add pork, sugar, and a pinch of salt. Add enough water so that the pork is submerged. Bring water to a boil and then lower heat to medium. Boil for 30 minutes, until the pork floats and a chopstick inserted into the meat does not run pink. Let cool, then remove the meat and slice it into very thin slices. Reserve some of the broth to make dipping sauce: https://food52.com/recipes/37472-vietnamese-spring-rolls-dipping-sauces.
  • Cook the shrimp: Add a pinch of salt and the lemongrass to a large pot filled with water. Add the shrimp and return the water to a boil, then reduce heat to low and simmer until shrimp is no longer translucent, about 1 to 2 minutes. Turn off the heat and let the shrimp and poaching liquid cool together to room temperature.
  • Cook the vermicelli according to directions on the package. I added vermicelli to boiling water and cooked for 4 to 5 minutes, until soft but al dente. Rinse in cold water to stop the cooking and drain thoroughly.
  • Fill a large shallow plate with warm water. Dip one sheet of rice paper into the warm water and let it soak until it starts to become bendable but still has a structure, 10 to 15 seconds. Transfer to your rolling surface. At the bottom third of the rice paper, lay down a torn leaf of lettuce. Top with cucumber and carrot. Top with slices of pork and arrange some vermicelli over top. Top with torn herbs and garlic chives. Place 3 or 4 shrimp halves across the center of the rice paper. Begin rolling, tucking the sides in as you roll. Transfer roll to a platter and repeat until you've used up all of the ingredients.

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