- 1/3 pound Pork Shoulder
- 12 each Medium raw Shrimp
- 8 each 12 inch rice paper, round
- 1 head red leaf lettuce
- 1/4 pound rice vermicelli
- 1 cup bean sprouts
- 1/2 cup mint leaves
Vietnamese Dipping Sauce
- 3 each Thai bird chilies or 1 serrano -- sliced into thin rings
- 1 each garlic clove -- sliced thin
- 3 tablespoons sugar
- 2/3 cup warm water
- 1 1/2 tablespoons fresh lime juice
- 5 tablespoons fish sauce
- 2 tablespoons carrots -- finely shredded
Cook the pork in salted boiling water until tender (30 minutes approx). Set aside to cool. Slice into 1x2 1/2 inch pieces
Cook shrimp in boling salted water until just done (3 minutes). Shell, devein, cut in half lengthwise. Set aside keeping cold.
Set up salad roll station with: large bowl of hot water, a damp cheesecloth, a platter holding remaining ingredients.
Dip 1 rice paper into water, let hydrate for about 10 seconds. Remove onto cheesecloth and stretch to remove wrinkles.
Line bottom third of rice paper with 3 shrimp halves, cut side up. Top with 2 pieces of pork. Keep ingredients neatly in a row.
Fold a piece of lettuce into a 5 inch long rectangle and place on top. Top with 1 tablespoon vermicelli, 1 tablespoon bean sprouts, 4-5 mint leaves. Evenly distribute ingredients so that they are not bunched up in the middle.
Pressing ingredients down with middle fingers, fold over sides of rice paper keeping roll tight. Still holding ingredients down, fold up bottom edge over top of roll.
Roll into a 1 1/2 inch cylinder by 5 inches long.
Make remaining rolls
For the dipping sauce:
Place 1/3 of the chile rings, garlic and sugar into a mortar and pound until a coarse paste. Pressing ingredients with a knife on a cutting board, carefully, will yield similar results.
In a small bowl, add water, lime juice, fih sauce and paste and stir to dissolve.
Add reserved chiles and carrots. Let sit 10 minutes before serving.