Pork & Shrimp Spring Rolls
These spring rolls are rolled one at a time so it can prove to be an interactive activity where each person is responsible for rolling their own spring rolls. For those who are following a gluten-free diet, be sure to check the labels of your soy sauce, sesame oil, peanut butter, and hoisin sauce. The peanut sauce is merely an option. Alternative sauces include plain hoisin sauce, a sweet chili sauce, or a fish sauce chili mixture. A more detailed look at the recipe, including pictures, can be found here. Enjoy!Ingredients:
- 1 1-lb. package Old Neighborhood Shaved Pork
- ½ package of frozen shrimp, thawed (or ½ lb. fresh shrimp) – shells on, headless and deveined
- 1 package of vermicelli noodles
- 1 package of 8.5” round rice paper (spring roll wrapper) – larger size is fine; you will just have to stuff it more
- 1 cucumber, cut into 3 ½ inch long slices
- few stalks of chives, cut into 5 inch long pieces (optional)
- 1 tsp. garlic powder
- 2 tbsp. soy sauce
- ½ tsp. salt
- 2 tsp. black pepper
- 2 tbsp. olive oil
- ¾ cup peanut butter
- 1/3 cup water
- 3 tbsp. hoisin sauce
- 2 tbsp. lime juice
- 4 ½ tsp. soy sauce
- 1 tbsp. sugar
- 2 ¼ tsp. chili paste
- 1 tbsp. toasted or plain sesame oil
- Whisk/Mix all of the ingredients for the Peanut Sauce and set aside.
- Marinate the Pork: Mix the shaved pork, 1 tsp. garlic powder, 2 tbsp. soy sauce, and 2 tsp. pepper. Set aside.
- Heat a small pot of water with ½ tsp salt. When the water boils, dump the shrimp in, shells on.
- Cook until the thickest part of the shrimp is opaque in color (timing varies with shrimp size).
- Remove the shrimp from the water. Remove the shell, and cut each shrimp in half, from “head” to tail. Set aside.
- Cook the vermicelli noodles according to the package directions. I had to cook mine for about 10 minutes. Drain and set aside.
- Separate the lettuce, leaf by leaf. Set aside.
- Cut the cucumber into roughly 3 ½ long slices, and the stalks of chives into 5 inch long pieces. Set aside.
- In a small skillet, heat 2 tbsp. of olive oil. Add the marinated pork and stir fry for about 3-4 minutes until the pork is cooked through. Set aside.
- Warm a pot of water. Do not let it boil. Transfer the water to a large bowl and set aside.
- Take all the above ingredients and create an assembly line, or at least put everything within reasonable reach.
- Dip one sheet of rice paper in the bowl of warm water. Be sure to do this quickly, enough to cover the entire surface of the sheet. Do not let it soak in the water.
- Lay the sheet on a plate large enough to hold it. You will notice that the warm water softens the rice paper. Please note: If the water is too hot, then the rice paper will soften too much, and could easily tear in the following steps.
- Place a leaf of lettuce in the lower-third portion of the sheet that is closest to you. Add a slice of cucumber, and a few strands of the noodles. These amounts can be changed according to how much you want to load your spring roll.
- Add some of the pork on top of the noodles. Take the edge of the rice paper that is closest to you, fold it over the pork, and do half a roll forward, while tucking in the ingredients towards you.
- Place about three shrimp, cut side up, a few inches above the rolled portion.
- Fold the sides inward. Place a few pieces of chive where the shrimp lay.
- Tuck and roll the rest of the sheet forward.
- Repeat steps 1-7 for each new roll
- Serve with the peanut sauce, if applicable, and enjoy!