Goi Cuon (Fresh Spring Rolls)

• 12 rice papers, 8-inch rounds
• 12 shrimps, cooked, peeled, halved lengthwise
• 8 ozpork shoulder, simmered and sliced thin
• 4 ozrice noodles, cooked and cooled
• 1 butter lettuce, leaves separated
• 1 cupfresh mint
• 1 cupthai basil
• 1 cucumber, cut in matchsticks
• 2 tbsphoisin sauce
• 2 tbsppeanut butter
• 1 tbsplime

quantities scale with servings

Method

1. 1

   Simmer the pork in salted water 20 min until cooked through. Cool and slice thin.

2. 2

   Dip one wrapper in warm water 5 sec and lay it flat on a damp towel.

3. 3

   Arrange lettuce, noodles, herbs, cucumber, and 2-3 pork slices on the lower third. Fold in the sides and roll once.

4. 4

   Lay 2 shrimp halves, cut side up, then roll tight to the end. Repeat.

5. 5

   Whisk hoisin, peanut butter, lime juice, and 2 tbsp warm water for the dipping sauce. Serve at once.