Vietnamese Summer Rolls

🛒 Ingredients

• Cooked Shrimp 100 g · 85 kcal
• Boiled Pork Belly 50 g · 170 kcal
• Rice Vermicelli Noodles (cooked) 90 g · 105 kcal
• Rice Paper Wrappers 20 g · 70 kcal
• Lettuce Leaves 30 g · 4 kcal
• Fresh Mint Leaves 5 g · 2 kcal
• Fresh Cilantro 5 g · 1 kcal
• Bean Sprouts 20 g · 6 kcal
• Julienned Carrot 15 g · 6 kcal
• Julienned Cucumber 15 g · 2 kcal
• Fish Sauce (Nuoc Mam) 22 g · 10 kcal
• Fresh Lime Juice 10 g · 2 kcal
• Minced Garlic 3 g · 4 kcal
• Minced Red Chili 1 g · 0 kcal
• Water 15 g · 0 kcal

👨‍🍳 Instructions

1. Boil the pork belly until tender (about 20-25 minutes), then let it cool before thinly slicing it against the grain. Blanch shrimp in boiling water for 1-2 minutes until pink and cooked through, then halve them lengthwise.
2. Cook vermicelli noodles according to package instructions, usually by soaking in hot water for a few minutes until tender, then drain and rinse with cold water to prevent sticking.
3. Prepare the fresh vegetables: wash and dry lettuce leaves, mint, cilantro, and bean sprouts. Julienne the carrot and cucumber.
4. For the Nuoc Cham dipping sauce, combine fish sauce, water, sugar, lime juice, minced garlic, and minced chili in a small bowl, stirring until the sugar dissolves. Taste and adjust to your preference.
5. To assemble, dip one rice paper wrapper briefly in warm water until pliable (about 10-15 seconds), then lay it flat on a clean surface. Arrange a piece of lettuce, a small handful of vermicelli, a few sprigs of mint and cilantro, carrot, cucumber, and bean sprouts in the center of the wrapper.
6. Lay two halves of shrimp, cut side up, and two slices of pork just above the vegetables. Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly. Continue to roll upwards until a tight, neat roll is formed.
7. Serve the Vietnamese Summer Rolls immediately with the prepared Nuoc Cham dipping sauce.