Gỏi Cuốn (Summer Roll)
Ingredients
- 1 pack rice paper 22 cm, round
- 400 g vermicelli cooked
- 2 bunches Thai basil
- 2 bunches mint
- 750 g BBQ pork cut into strips
- 1 pack pig's ear marinated
- 1 pack soy firm, squares
- 1 head Romaine lettuce
- shrimp cut in half
- Thai sausage wrapped in leaf
- nuoc cham
Dipping Sauce
- 1 cup Peanut butter
- 1 cup Hoisin sauce
- 2 tbsp Sriracha chili sauce
- Water
Instructions
- Cook the vermicelli according to the package directions and drain. Cut into smaller pieces with kitchen scissors. Leave it out, ideally for a couple of hours, so that it is room temperature and "tacky".
- Mix equal parts peanut butter and hoisin sauce. Add chili sauce to taste. Add water so that it achieves the desired consistency.
- Dip the rice paper in a large bowl of room temperature water. Let the excess water drip off, then place on a plate. Wait until the water absorbs into the paper, leaving it soft and supple.
- Place whatever ingredients you would like in the middle of the rice paper. To make it look like at the restaurants, put 4 shrimps on the bottom layer, with a piece of lettuce above it.
- Fold in the two sides, and roll up the rice paper like a fajita.
- If preparing many rolls, place on a tray and cover with a damp towel. They will stay fresh for several hours.