Pork and Shrimp Spring Rolls

Instructions

1. 1

   1. Heat oil in a pot. Cook minced garlic until fragrant and lightly browned. Stir in hoisin sauce, peanut butter, rice vinegar, and water. Simmer on medium heat until it boils. Mix cornstarch with 1 tablespoon cold water. Add to the pot to thicken the sauce. Remove from heat.

2. 2

   2. Prepare rice noodles according to package directions. Drain and rinse under cold water until cooled. Set aside.

3. 3

   3. Fill a medium pot with water and bring to a boil. Add pork loin or chicken breast. Simmer on medium heat for 15-25 minutes. Check that the internal temperature reaches 145°F for pork or 165°F for chicken. Transfer to a cutting board and let cool. Cut into thin strips.

4. 4

   4. Bring a separate pot of water to a boil. Add shrimp and cook for 3-5 minutes. Drain in a colander and rinse with cold water. Once cooled, remove the shells and cut each shrimp in half lengthwise.

5. 5

   5. Tear lettuce into bite-sized pieces. Slice cucumber into thin strips. Have mint and cilantro ready.

6. 6

   6. Fill a large shallow bowl with warm water. Working with one rice paper wrapper at a time, dip it briefly in the water (just a few seconds—it will continue to soften). Lay it on a clean, flat surface. Layer the filling in this order: lettuce, herbs (mint and cilantro), cucumber strips, noodles, and meat slices. Roll tightly (like a burrito) until about 1/3 of the wrapper remains. Lay 2-3 shrimp halves in a row with the cut side up on the exposed portion. Finish rolling so the shrimp appear on the outside.

7. 7

   7. Serve immediately with the warm sauce.