Vietnamese Fresh Spring Rolls

Ingredients10

• Rice paper wrappers8 sheets
• Cooked shrimp, peeled and halved8 pieces
• Cooked pork, thinly sliced100 g
• Rice vermicelli, cooked100 g
• Lettuce leaves, torn4 leaves
• Fresh herbs (mint, cilantro, basil)1/2 cup
• Carrot, julienned1 small
• Cucumber, julienned1/2
• Peanuts, crushed2 tbsp
• Nuoc cham dipping sauce1/2 cup

Method

1. Cook the rice vermicelli according to package instructions, drain and set aside.
2. Prepare the fillings: slice the pork, halve the shrimp, wash and tear the lettuce, julienne the carrot and cucumber, and gather the fresh herbs.
3. Fill a shallow bowl with warm water. Dip one rice paper wrapper in the water for about 5 seconds until softened, then lay it flat on a clean surface.
4. Place a small amount of lettuce, herbs, vermicelli, carrot, cucumber, pork, and shrimp onto the lower third of the wrapper, leaving the edges free.
5. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up to form a sealed spring roll; repeat with remaining wrappers and fillings.
6. Arrange the finished rolls on a plate and sprinkle crushed peanuts on top for garnish.
7. Serve the fresh spring rolls with the nuoc cham dipping sauce on the side for dipping.