1-2 small packs glass noodles or harusame or vermicelli noodles
200 g thinly sliced pork
5-6 T The Best Grilled Meat Marinade (for cooking the pork)
1 carrot, sliced into long thin strips
200 g shrimp
a couple slices of ginger (for cooking the shrimp)
lettuce leaves (1 leaf per roll needed)
Vietnamese roll rice paper sheets
fresh cilantro (I didn't have these and they're usually quite expensive in the supermarket so I substituted with nira or garlic chives and it worked wonderfully -- but if you have access to cilantro, these are the cat's meow!)
cucumber, sliced into long thin strips (optional)
Pan fry pork in The Best Grilled Meat Marinade until done. Set aside.
Boil ginger slices in salted water. Toss in peeled and deveined shrimps. Cook until done. Slice in half lengthwise. Set aside.
Soak glass noodles in water for at least 20 minutes. Blanch in boiling water. Cool in running cold water. Drain. Set aside.
Dip two sheets of rice paper in water until completely damp on both sides and they have become soft and pliable. Lay on a plate one on top of the other. Put a piece of lettuce on the bottom half of the paper. Layer with carrots, coriander or garlic chives, cucumber (if using), pork pieces, and a clump of noodles. Fold bottom portion of the paper over the filling and fold in the left and the right sides. Place 2 shrimp halves over the top of the roll. Roll wrapper tightly until the edges seal shut. Serve with the dipping sauces below.
Nut based dipping sauce
2 T soy sauce
1 T nut butter (I've successfully used peanut butter and almond butter, smooth and crunchy both okay)
1 T honey
1 T lemon or lime
1 T vinegar
1 T sesame oil
dash of pepper
1 clove garlic minced
chili powder (I eliminated this to make it kid-friendly)
Fish sauce based dipping sauce
You may not be a fan of fish sauce but do give this sauce a try. The final sauce does not taste too strong or too fishy and is in fact a really delightful blend of sweet, salty and sour.
2 cloves garlic peeled and finely chopped
1½ T sugar or honey
1½ T sugar or honey
2 T lemon or lime
1 t vinegar
2 T fish sauce
¼ cup water
chili paste or sliced fresh chili (I eliminated this to make it kid-friendly)