Spring Rolls
Very good spring rolls & tasty sauce!
Ingredients
Spring Rolls
- 500 g pork shoulder, barbequed and sliced in long strips
- 25 large cooked shrimp, quartered
- 250 g rice vermicelli
- 25 rice papers
- Lettuce leaves, spine removed as needed
- Mint or cilantro leaves as needed
- English cucumber, thinly sliced as needed
- Carrots, grated as needed
- vinegar as needed
- brown sugar as needed
Dipping Sauce
- 6 tbsp fish sauce
- 4 tbsp cool water that has been previously boiled
- 4 tbsp brown sugar
- 4 tbsp lemon or lime juice
- 1 clove garlic, minsed
- dash chilli sauce
- 4 tbsp peanut butter
Instructions
Spring Rolls
- Take a rice paper, pass it through warm water for 5 seconds and lay it on a dinner plate.
- At one end of the paper pile, place a couple of pieces of lettuce, some mint or cilantro, English cucumber slice, slice of pork, and grated carrots.
- Roll the rice paper over pile one turn, then place 3 or 4 shrimp pieces, continue rolling the rice paper and folding in the ends as you go.
Dipping Sauce
- Combine all sauce ingredients except peanut butter. Set mixture aside.
- Beat peanut butter until soft and creamy, then combine well with mixture.