Vietnamese Spring Rolls with Shrimp and Pork and Peanut Sauce + Fish Sauce (Goi Cuon Tom Thit)

INGREDIENTS

Peanut sauce

• 3/4 cup creamy peanut butter
• 1/3 cup water
• 4 tbsp hoisin sauce
• 2 tbsp freshly squeezed lime juice
• 4 1/2 tsp soy sauce
• 1 tbsp sugar
• 2 1/4 tsp chili garlic paste
• 3 garlic clove, minced
• 1/2 tsp sesame oil

Fish sauce

• 2-3 tbsp fish sauce
• 3 garlic clove, minced
• 2 Thai chili peppers
• 1/3 cup water
• 2 tbsp freshly squeezed lime juice
• 1 tbsp sugar

Spring Rolls

• 2 bunch romaine lettuce
• Rice Paper
• 1 1.5 lbs pork belly, thinly sliced
• 20-24 shrimp, cut in halves
• 1 bag vermicelli noodles
• Optional veggies: cucumbers, mint, cilantro, bean sprouts, carrots, any other veggies you like
• Vegetarian: you can substitute with more veggies and tofu

DIRECTIONS

🍲 Instructions

1. Cook the noodles:
   Boil vermicelli noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. Cook the pork belly:
   Bring a pot of water to a boil. Add pork belly and boil for 5–7 minutes, or until just cooked. Slice thinly and set aside.
3. Cook the shrimp:
   In a fresh pot of boiling water, cook shrimp for 2–3 minutes, until pink and opaque. Slice in half lengthwise and set aside.

🥜 Peanut Sauce

Ingredients:

• Peanut butter
• Water
• Hoisin sauce
• Lime juice
• Soy sauce
• Sugar
• Chili garlic paste
• Minced garlic
• Sesame oil

Instructions:

1. In a small pan over low heat, combine all peanut sauce ingredients.
2. Stir continuously for about 1 minute until smooth and heated through.
3. If the sauce becomes too thick, add more water to loosen. Set aside.

🐟 Fish Sauce Dipping Sauce (Nước Chấm)

Ingredients:

• Fish sauce
• Water
• Lime juice
• Sugar
• Thai chili peppers (sliced)
• Minced garlic

Instructions:

1. Combine all ingredients in a small bowl.
2. Stir until sugar is fully dissolved. Set aside.

🌀 Assembling the Spring Rolls

1. Fill a large shallow bowl with warm water. Dip one rice paper sheet into the water until soft (about 10–15 seconds).
2. Lay it flat on a plate or clean surface.
3. Fold two opposite sides inwards about 1 inch to help keep the filling secure.
4. Starting near the edge closest to you:
   • Lay down 3 shrimp halves in a row.
   • Add 2–3 slices of pork belly just below the shrimp.
   • Place 1 tbsp of vermicelli noodles on top of the shrimp.
   • Add your veggies and herbs on top of the noodles.
5. Roll tightly, like a burrito, tucking as you go.

Tip: Less is more. Using fewer ingredients helps the roll stay tight and easier to eat.

Serve immediately with peanut sauce and fish sauce on the side.