Spring Rolls

🛒 Ingredients

• Rice paper wrappers 20 g · 70 kcal
• Cooked shrimp 60 g · 51 kcal
• Cooked pork belly 30 g · 105 kcal
• Rice vermicelli noodles (cooked) 40 g · 44 kcal
• Green leaf lettuce 30 g · 5 kcal
• Cucumber 20 g · 3 kcal
• Carrot 10 g · 4 kcal
• Fresh mint leaves 5 g · 4 kcal
• Fresh cilantro 5 g · 1 kcal

👨‍🍳 Instructions

1. Prepare all ingredients: Cook rice vermicelli according to package directions, rinse with cold water, and drain. Boil shrimp until pink and cooked through, then halve them lengthwise; cook pork belly, slice thinly, and set aside.
2. Wash and thinly slice lettuce, cucumber, carrots, mint, and cilantro.
3. Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds until it is soft and pliable, then lay it flat on a clean, damp surface.
4. Arrange a small amount of lettuce, vermicelli, cucumber, carrot, mint, cilantro, pork belly, and shrimp (shrimp cut-side up) in the center near the bottom edge of the wrapper.
5. Fold the bottom edge of the rice paper over the filling, then fold in the sides tightly. Roll it up firmly from bottom to top, creating a snug spring roll.
6. Repeat with the remaining ingredients to make more spring rolls. Serve immediately with your favorite dipping sauce, such as peanut sauce or nuoc cham.