Shrimp and Pork Summer Rolls
- Level: Intermediate
- Total: 1 hr
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 164
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 24 mg
- Sodium
- 239 mg
- Level: Intermediate
- Total: 1 hr
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 164
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 24 mg
- Sodium
- 239 mg
Ingredients
Peanut Sauce
Directions
- Fill a medium saucepan with 6 cups water and add 1 tablespoon salt. Bring to a boil, then reduce the heat to medium-low and add the pork. Poach gently until cooked through, 10 to 12 minutes. Remove with tongs to a paper towel–lined plate to drain. Next, add the shrimp to the water and cook until pink and opaque, 1 1/2 to 2 minutes. Remove to the same plate. When completely cooled, thinly slice the pork and halve the shrimp lengthwise. Refrigerate if not using right away.
- Cook the rice noodles as the label directs. Drain and rinse under cold water until completely cooled.
- Put all the filling components (pork, shrimp, noodles, lettuce, sprouts, cilantro, mint and chives, if using) next to your cutting board. Fill a wide shallow bowl with water. Submerge 1 wrapper in the water for a few seconds, then place on your board (it will soften as it sits).
- Divide the pork into 8 equal portions. Fold a piece of lettuce in half lengthwise and place it along the bottom third of the wrapper closest to you. Top with about 2 tablespoons rice noodles, 1 tablespoon bean sprouts, 1 portion sliced pork and 3 leaves each of cilantro and mint. Place a row of 3 shrimp halves, pink-side down, farther up the wrapper (above the lettuce). Fold in the sides of the wrapper, then place a piece of chive (if using) above the shrimp with one end sticking out. Roll up tightly like a burrito. Cover with a damp kitchen towel until ready to serve. Repeat with the remaining ingredients. Serve with peanut sauce.
Peanut Sauce
- Heat the vegetable oil in a small saucepan over medium heat. Add the garlic; stir 30 seconds. Stir in the hoisin sauce, water, peanut butter and chili-garlic sauce until combined. Bring to a simmer, then remove from the heat and stir in the rice vinegar. Let cool.
- Transfer the sauce to a bowl. Top with the crushed peanuts.
Cook’s Note
When dipping the rice paper wrapper in water, keep it submerged for only a few seconds. It should still be stiff when you take it out but will quickly soften as it sits. If you leave it in the water for too long, it will eventually become too soft and difficult to work with.
