Vietnamese Spring Rolls (Goi Cuon)

This is a recipe I learned from my husband. I cooked this for the family last night.

Ingredients
2 lb Pork Shoulder
1 lb Shrimp
1 bunch of chives
1 bunch of mint
1 bunch of Vietnamese Balm
Romaine Lettuce
Half Container Extra Crunchy Peanut Butter
3 tbspn Hoisin Sauce
Bowl of Hot Water (For rice paper)
Rice Paper
Vermicelli
Half a bottle of water

 

 

Rinse the pork meat. Slice it in half and boil high heat in a covered lid pot to cook. Skim the scum off when seen. (Note: I learned from my mom a technique to make sure it's cooked. Poke a chopstick through the middle of it and if it goes through and you see no blood leaking out or pinkness, then it's good. Another method is you can take one piece and cut it in half again to see in the middle.) Once it's cooked, rinse the meat again and slice thin.

 

Boil shrimp. Peel, slice in half, and devine.

 

Boil vermicelli. To know when it's ready is when you can break it with your nail and is not too chewy. After cooked, pour into a drainer and rinse with cold water.

 

In a small pot, put in the hoisin sauce. Cook low to medium heat. Then, add in the peanut butter. Stir until peanut butter dissolves. After that, add in the water slowly. Keep stirring until smoothe the way you want it.

 

Rinse all greens and set aside to dry.

 

 

Enjoy!