Master fresh Vietnamese spring rolls stuffed with juicy poached shrimp, pork belly slices, rice vermicelli, fresh herbs, chives, and served with savory hoisin peanut dipping sauce.
Poach pork belly with crushed shallot and salt until fully cooked, ice shock, and slice thinly. Poach shrimp for 3 minutes, peel, devein, and slice in half lengthwise.
Sauté minced garlic in 1 tbsp oil. Whisk in 4 tbsp hoisin sauce, 2 tbsp peanut butter, 1 tbsp sugar, and 1/2 cup coconut water. Simmer on low until smooth and velvety. Garnish with crushed peanuts and chili.
Dampen rice paper wrapper. Layer lettuce, mint, basil, bean sprouts, rice vermicelli, and pork slices near the bottom edge. Fold side flaps over. Place 3 shrimp halves (pink side down) and a garlic chive stalk pointing out. Roll up tightly.
Arrange fresh spring rolls on a platter and serve immediately with warm savory hoisin peanut dipping sauce.
Q: How to prevent rice paper wrappers from sticking together?
A: Lightly brush serving plates with sesame oil or lay a damp paper towel over rolls if serving later.
Bạn có mẹo hay hoặc góp ý gia vị để món ăn này ngon hơn nữa? Hãy gửi đóng góp cho NoteChill nhé!
