Fresh Summer Rolls With Peanut Sauce
Savory pork and sweet shrimp summer rolls, complemented by fresh herbs and a peanut hoisin dipping sauce, make an ideal appetizer or light meal.
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Instructions
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Bring water to a boil in a medium saucepan; add pork belly and simmer for 30 minutes until cooked through (160 F), then cool and thinly slice.
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While pork cools, prepare shrimp by slitting and deveining. Cook shrimp in the same liquid for 3-4 minutes until firm and orange, then transfer to an ice bath, peel, and halve.
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In a separate saucepan, boil water and cook thin rice vermicelli for 2-3 minutes until al dente; drain, rinse with cold water, then toss with sautéed green scallion oil.
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Prepare vegetables: Halve lettuce leaves, thinly slice white scallions, and cut cucumbers and carrots into matchsticks.
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Make the sauce: Sauté minced shallot and garlic in oil, then combine with peanut butter, hoisin sauce, fish sauce, and water, mixing until smooth.
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To assemble, briefly dip one rice paper wrapper in cold water. Layer half a lettuce leaf, a small portion of noodles, cucumber, carrot, white scallions, herbs, and three pork slices on the wrapper.
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Roll the wrapper from the bottom, fold the sides, then arrange three shrimp halves before completing the roll to seal. Repeat for remaining ingredients.
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Serve spring rolls immediately with the prepared dipping sauce.