Fresh Spring Rolls (ปอเปี๊ยสด)
Makes 8 large or 16-20 small rolls
Preparation time: 35 mins
Cooking time: 15-30 mins
Ingredients:
1/2 cup water
1/4 cup rice vinegar
4 teaspoons Chinese rice wine
1 teaspoon fish sauce
8 medium-sized fresh shrimp
10 oz (300 g) pork loin or fillet in one piece
8 large Vietnamese paper wrappers (about 8 in/20 cm diameter), or 16-20 small rice paper wrappers (6 1/2 in/16.5 cm in diameter)
8 lettuce leaves
1 cup bean sprouts
1 1/2 oz (50 g) dried rice vermicelli, soaked in warm water to soften, cut into 2-in (5-cm) lengths
1/2 cup (20 g) loosely packed mint leaves
1/2 cup (20 g) loosely packed coriander leaves (cilantro)
1/2 cup (20 g) loosely packed Asian basil leaves (optional)
Small bunch garlic shrives or green onions (scallions), cut into 5-5 in (10-12.5 cm) length (optional)
Preparations:
Bring the water, vinegar, rice wine and fish sauce to a boil in a small pan. Add the shrimp and simmer until just cooked, 2 to 3 minutes. Remove the shrimp, reserving the liquid in the pan. When the shrimp are cool, peel, devein, and cut in half lengthwise.
Put the pork in the reserved liquid in the pan, adding just enough water to barely cover the meat. Bring to a boil, cover and simmer gently until tender, about 10 minutes for fillet and 25 minutes for loin. Drain, discarding the liquid. When the pork is cool, shred finely.
Shortly before serving, set a bowl of warm water and a kitchen towel on a working bench. Dip a rice paper wrapper in the water for 3 to 4 seconds, remove and place on the towel. Smooth the wrapper with your fingers. Repeat with another three wrappers.
Put a lettuce leaf across the center of each of the soaked rice paper wrapper and add 2 shrimp halves. Spread some of the pork, bean sprouts, vermicelli, mint, basil and coriander leaves. Lay two lengths of garlic shrives across the top. Roll up the rice paper wrapper, tucking in the edges to make a cigar shape and completely enclose the filling. Alternatively, you could leave one side open, so that the garlic chives stick out and look more decorative. Repeat with the remaining wrappers.
Serve whole if using small rice paper wrappers, or cut diagonally in three bite-sized portions if using large wrappers.
Fish Sauce Dip
Serves 4-6
Preparation time: 5 mins
1 clove garlic, minced
1 red finger-lenght chili, minced
2 tablespoons caster sugar
2 tablespoons lime juice
1/4 cup (60 ml) rice vinegar
1/4 cup (60 ml) fish sauce
1/4 cup (60 ml) water
In a mortar and pestle, pound the garlic and chili together with a little of the sugar until coarsely ground. Stir in the rest of the sugar and the remaining ingredients, mixing until the sugar dissolves. if you prefer to use a blender, process all ingredients until the chili is fairly fine.
Pour into a bowl and allow the pink froth to disappear before serving.
This makes about 3/4 cup (185 ml) of dip. Double the amounts if you like and refrigerate any left-over in a covered container for up to a week.
