Vietnamese Spring Rolls

Ingredients

• 12 sheets rice paper, 22cm
• 200g cooked pork, thinly sliced
• 150g cooked shrimp, halved lengthwise
• 100g rice vermicelli, cooked, cooled
• 1 bunch mint leaves
• 1 bunch cilantro leaves
• 1 bunch Thai basil leaves
• 100g iceberg lettuce, julienned
• For Dipping Sauce
• 100ml fish sauce
• 50ml warm water
• 30g sugar
• 3 lime wedges, juiced
• 2 garlic cloves, minced
• 2 Thai bird chilies, minced

Method

1. 1
   Combine fish sauce, warm water, sugar, lime juice, garlic, and chili in small bowl; let rest 5 minutes.
2. 2
   Dip rice paper sheets individually in room-temperature water 3 seconds until pliable; lay flat on damp towel.
3. 3
   Layer two mint leaves, one cilantro sprig, and one basil leaf in lower third of sheet.
4. 4
   Top with small handful rice vermicelli, slice of pork, two shrimp halves, and pinch of lettuce.
5. 5
   Fold bottom edge over filling, then fold in sides; roll tightly away from you into cylinder.
6. 6
   Arrange rolls on serving platter seam-side down; serve at room temperature with dipping sauce.