Makes 16 springrolls
Preparing time: 30 to
Cooking time: 5 minutes
leaf lettuce, torn into bite-size pieces
½ pound bean sprouts
½ bundle mint leaves
½ bundle cilantro
1 pound shrimp
½ cup lemon juice
½ pound pork sirloin
1 (12-ounce) package bánh tráng rice paper
⅓ package bún rice stick noodles,
Magic Monkey Sauce or Anchovy Mix
Clean and drain vegetables and
shrimp. Boil the shrimp with lemon juice in a saucepan until the shrimp turns pink. Remove the saucepan from the heat. Peel
the shells from the shrimp and de-vein (page 116). Boil the pork sirloin with 6 cups of water in a saucepan at medium high
heat. Cook the pork for 15 minutes or until the pork is no longer pink. Remove the saucepan from the heat. Transfer the pork
to a bowl and allow to cool. Slice the pork into thin slivers.
Cook the bún noodles. Separate the rice papers
from each other. Fill a large bowl with hot water. Dip a single rice paper slightly into the bowl. Warning:
Over soaking the rice paper will make wrapping difficult.
Place the rice paper flat on a plate. Place the ingredients in the
following order in the center of the rice pager: a small piece of leaf lettuce, 10 to 20 strands of rice noodles, 5 to 6 bean
sprouts, a small branch of mint leaves, and a few leaves of cilantro. Place 3 pieces of shrimp on top, separating them from
each other. Place 3 pork slices in between the shrimp.
Wrap all of the ingredients eggroll style. Serve as an appetizer with Magic Monkey Sauce or Anchovy Mix.