Description
Bright, fresh Vietnamese spring rolls filled with poached pork belly, shrimp, and a variety of herbs and vegetables, served with a savory peanut-hoisin sauce.
Ingredients
- 1.5 lb shrimp, 16–20 count, peeled and deveined
- 2 lb pork belly, skin removed
- 1 slice ginger (about 1-inch piece), smashed
- 18 sheets rice paper (bánh tráng)
- 1 pack banh hoi (18 pieces)
- 1/2 pack vermicelli rice noodles
- 1 head lettuce (butter or romaine), leaves washed and dried
- 1 cucumber, julienned
- Fresh cilantro, mint, and chives (small bunches)
- 1/3 cup smooth peanut butter
- 3.5 tbsp hoisin sauce
- 1/2 tbsp fish sauce
- 1/4 tbsp rice vinegar
- 1/4 tbsp sesame oil
- 1/2–3/4 cup reserved cooking stock (from poaching)
- 1 tbsp crushed peanuts
- Thai pepper slices or chili paste to taste
- Additional crushed peanuts and sliced Thai pepper or chili paste for serving
Instructions
- Poach the proteins: In a large pot, add pork belly, shrimp, and smashed ginger. Cover with cold water and simmer. Pork takes about 1–1.5 hours; shrimp should be removed after 2–4 minutes once opaque.
- Cook vermicelli and separate banh hoi: Cook vermicelli according to package directions and rinse. Carefully separate banh hoi into layers.
- Prep produce: Wash and dry lettuce leaves, julienne cucumber, and trim herbs. Arrange buffet-style.
- Make the peanut sauce: Whisk peanut butter, hoisin, fish sauce, rice vinegar, and sesame oil together, adding reserved stock gradually until smooth.
- Soften rice paper & assemble rolls: Dip rice paper in warm water for 5–8 seconds, lay flat, and layer with ingredients. Fold sides and roll tightly.
- Serve: Plate rolls with peanut sauce on the side, topped with crushed peanuts and chilies.
Notes
Poach pork belly ahead for easier assembly. Keep rice paper moist while assembling.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Appetizer
- Method: Poaching
- Cuisine: Vietnamese