Vietnamese 15 min

Vietnamese Nem Cuon Tom Thit (Shrimp and Pork Roll)

Name: Vietnamese Nem Cuon Tom Thit (Shrimp and Pork Roll)
Total time: 15 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 12 sheets rice paper wrappers; 8 oz pork belly, boiled until tender and sliced; 12 large shrimp, boiled and halved lengthwise; 4 oz rice vermicelli, cooked and cooled; 1.5 cups shredded lettuce; 1 cup bean sprouts; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro; 1/4 cup chives, cut into 3-inch pieces; For peanut-hoisin sauce: 1/4 cup hoisin, 2 tablespoons peanut butter, 1 tablespoon lime juice, 2 tablespoons warm water, 1 red chili minced

seafoodhealthydairy-freegluten-free

Ingredientsfor 2

310

Cal

22g

Protein

36g

Carbs

Fat

112 sheets rice paper wrappers
28 oz pork belly, boiled until tender and sliced
312 large shrimp, boiled and halved lengthwise
44 oz rice vermicelli, cooked and cooled
51.5 cups shredded lettuce
61 cup bean sprouts
71/2 cup fresh mint leaves
81/2 cup fresh cilantro
91/4 cup chives, cut into 3-inch pieces
10For peanut-hoisin sauce: 1/4 cup hoisin, 2 tablespoons peanut butter, 1 tablespoon lime juice, 2 tablespoons warm water, 1 red chili minced

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Instructions

1
Boil pork belly until very tender, about 40 minutes. Cool completely in ice water. Slice thin. Boil shrimp just until pink, 2–3 minutes. Cool in ice water. The cold water firms both the pork and shrimp for easier rolling.
2
Cook vermicelli, drain, rinse cold, and toss with a drizzle of sesame oil. Make the peanut-hoisin sauce by whisking all sauce ingredients until smooth.
3
Set up an assembly station with all ingredients within reach. Dip one rice paper in warm water for 10 seconds until just barely pliable — it will continue softening on the work surface.
4
On the lower third of the rice paper, layer 3 shrimp halves pink-side down, then a small handful of vermicelli, pork slices, lettuce, bean sprouts, herbs, and chives. The shrimp should show through the translucent wrapper for visual appeal.
5
Fold bottom edge up over filling, fold sides in, and roll tightly to the top. Press firmly to seal. Serve with peanut-hoisin sauce for dipping. These differ from goi cuon in having both pork and shrimp as standard proteins.