Goi Cuon (Vietnamese Spring Rolls — Tet Preparation)

Ingredients

• 8 sheets rice paper (bánh tráng nướng)
• 200g cooked shrimp (16/20 count), halved lengthwise
• 100g pork shoulder, cooked, sliced thin
• 2 handfuls fresh mint leaves
• 2 handfuls fresh cilantro
• 1 head butter lettuce, leaves separated
• 100g vermicelli noodles, cooked, cooled
• 30ml hoisin sauce
• 30ml fish sauce (Megachef)
• 1 tbsp peanut butter
• 1 tbsp lime juice
• 1 Thai bird's eye chilli, minced
• 1 clove garlic, minced

Method

1. 1
   Whisk together hoisin, fish sauce, peanut butter, lime juice, chilli, and garlic until smooth; set dipping sauce aside.
2. 2
   Dip rice paper into warm water for 3 seconds until pliable; lay flat on damp towel.
3. 3
   Layer lettuce leaf, vermicelli, mint, cilantro, shrimp half, and pork slice across lower third of paper.
4. 4
   Fold bottom edge over filling, tuck sides inward, roll tightly away from you until sealed.
5. 5
   Arrange rolls seam-side down on platter; serve immediately with dipping sauce.