Shrimp and pork layered with rice noodles bean sprouts and herbs all rolled together in a fresh rice wrapper and served with a hoisinpeanut sauce for dipping Great for an appetizer or lunch
Prep Time
50 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes
or until opaque. Drain
allow to cool slightly
and pat dry with paper towel. Peel
devein
and slice in half.
Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes
to an internal temperature of 145 degrees F (63 degrees C). Allow to cool
and slice into thin strips.
Again
bring a stockpot of water to a boil. Cook noodles until tender
stirring occasionally
approximately 7 to 8 minutes. Strain
and rinse to prevent sticking.
Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface
and place 2 basil leaves in center
side by side
about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil
followed by a small amount of pork
then a small amount of noodles. Sprinkle with cilantro
mint
and top with bean sprouts. Starting at one end
roll the wrapper over once
fold both sides in toward center
and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
Warm hoisin sauce
peanut butter
and water in a saucepan over medium-high heat. Bring to a boil
and immediately remove from heat. Garnish sauce with chopped peanuts
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