Fresh Pork and Shrimp Spring Rolls
Recipe type: Appetizer
- 2 T. oil
- 4 oz. pork tenderloin, trimmed off fat
- salt and pepper
- 12 large cooked shrimps
- 1 carrot, peeled and cut into long matchsticks
- 6 oz. Asian rice vermicelli noodles, boil in hot water for a minute and drain
- round rice sheets (I recommend the Rose brand)
- lettuce leaves, cut into strips
- fresh mint, cut into strips
- fresh Thai basil, cut into strips
- Peanut Dipping Sauce
- Sprinkle salt and pepper on pork tenderloin. Heat the skillet and add 2 tbsp. oil. Add the pork to the oil. Cook the pork through, this may take about 10 minutes. Remove the pork when it is done to a plate and let it rest and then slice it into thin pieces.
- Slice shrimps along the back into two portions (lengthwise). Set aside with pork.
- Boil or microwave carrots for just a moment to soften slightly. Boil or microwave carrots for just a moment to soften slightly.
- Boil the vermicelli noodles in water for a minute to soften and then drain.
- Place pork, shrimp, carrots, rice noodles, lettuce strips and herbs in individual bowls.
- Fill a large bowl with warm water. One at a time, dip rice sheet into the warm water for 1 second to soften. Lay wrapper flat.
- Working quickly, place some noodles, carrot, lettuce strips and a few herb leaves on the near side of the rice round. Roll mixture forward (in egg roll fashion). One revolution then lay in two sliced pork and shrimp slices. Tuck ends inward and finish the roll.
Best served with Thai Peanut Sauce