Vietnamese springrolls

editor

Makes 10-12 rolls

1 head of lettuce

1/2 lb thinly sliced pork chop

1 lb rice vermicelli

1 package of rice wrappers

3 eggs, hard-boiled

5-8 large shrimps in shell

1 bunch Thai basil leaves

10-12 mint leaves

hoisin sauce for dipping

1. Boil shrimp in their shells until cooked through. Peel, let dry and slice in half length-wise.
2. Boil pork until cooked through. Let cool and slice into 1/4” thin strips.
3. Peel eggs and quarter length-wise.
4. Boil vermicelli until cooked through. Let cool and cut into 6”-long bunches.
5. Wet one sheet of rice wrapper with water and lay it down on kitchen counter or large plate.
6. When wrapper is soaked through (~30 seconds), fold two sides of wrapper inwards to touch   each other, making a rectangle with rounded sides.
7. Lay down a lettuce leaf at the center of the rectangle. 
8. On top of lettuce layer basil, mint, vermicelli, pork, egg and shrimp.
9. Roll wrapper up to close the roll and serve immediately.

Editor’s note: Do not refrigerate spring rolls as the wrappers will dry out an eventually crack.
If you must save them overnight, wrap them with plastic wrap and store at room temperature.