Spring Rolls & Hoisin Sauce
- 25 sheets rice paper
- 1 lb. shrimp steamed, peeled, deveined, detailed, and halved
- 2 lbs. thin-sliced pork roast
- 3 oz. steamed vermicelli rice noodles, cooled to room temperature
- 1 head romaine lettuce
- 1 lb. bean sprouts
(Makes approx. 1 ½ cups)
- 1 cup hoisin sauce
- 1/2 cup hot water
- 4 Tbs. white vinegar
- Crushed peanuts and shredded carrots for garnish
Fill a large bowl with warm water. Submerge a sheet of rice paper in water for 10 to 15 seconds. Lay it on a flat surface. In an approximately four-inch line just above the middle of wrapper, place shrimp, then pork, then noodles. Roll bean sprouts inside a small piece of lettuce, and place on top of noodles.
Fold top of paper over ingredients, then fold in side edges, creating a package. Roll package toward bottom of wrapper until the end seals shut against roll. Repeat for each roll.
Mix first three ingredients together. Just before you’re ready to serve, sprinkle a few tablespoons each of roasted peanuts and shredded carrots on top.