Gỏi Cuốn Fresh Spring Rolls

Instructions

1. Step 1

   Prepare the lettuce, cucumber, mint, cilantro, and garlic chives as indicated. Keep them dry and set them aside on the cutting board.

   Ingredients used: 8.0 piece Butter Lettuce, 16.0 gr Cilantro, 150.0 gr Cucumber, 8.0 piece Garlic Chive, 16.0 gr Mint

   Cookware: Chef Knife, cutting board

2. Step 2

   Bring a large saucepan of water to a boil over high heat. Add the pork, reduce to low heat, and simmer until its thickest part reaches 63°C, about 18 to 22 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 250.0 gr Pork Tenderloin

   Cookware: instant-read thermometer, large saucepan

3. Step 3

   Transfer the pork to the cutting board, rest it for at least 3 minutes, and then slice it thinly across the grain.

   Timer: 3 min (fixed)

   Cookware: Chef Knife, cutting board

4. Step 4

   Bring fresh water to a boil in the large saucepan. Add the shrimp and cook until opaque and firm, about 2 to 3 minutes; drain, cool in a bowl of cold water, and halve lengthwise.

   Timer: 3 min (fixed)

   Ingredients used: 16.0 piece Shrimp

   Cookware: Chef Knife, colander, cutting board, instant-read thermometer, large saucepan, mixing bowl

5. Step 5

   Cook the rice vermicelli in boiling water according to its package directions, usually 3 to 5 minutes. Drain, rinse under cold water, and allow it to drain thoroughly.

   Timer: 5 min (fixed)

   Ingredients used: 100.0 gr Rice Vermicelli

   Cookware: colander, large saucepan

6. Step 6

   Heat the neutral oil in the small saucepan over medium heat. Add the garlic and cook until fragrant without browning, about 30 seconds.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic, 5.0 ml Vegetable Oil

   Cookware: small saucepan

7. Step 7

   Stir in the hoisin sauce, peanut butter, water, lime juice, and chili sauce. Cook over low heat, stirring, until smooth and lightly thickened, about 3 minutes; then let the sauce cool slightly.

   Timer: 3 min (fixed)

   Ingredients used: 90.0 ml Hoisin Sauce, 15.0 ml Lime Juice, 32.0 gr Peanut Butter, 5.0 ml Sweet Chili Sauce, 60.0 ml Water

   Cookware: small saucepan

8. Step 8

   Fill the shallow dish with warm water. Working with one rice-paper wrapper at a time, dip it briefly until flexible but still slightly firm, then place it on the cutting board.

   Ingredients used: 8.0 piece Rice Paper

   Cookware: cutting board, Shallow Dish

9. Step 9

   Place one-eighth of each prepared filling across the lower third of each wrapper, keeping the shrimp near the center and a garlic chive extending toward one side. Fold in the sides, roll tightly from the bottom, and repeat to make eight rolls.

   Cookware: cutting board

10. Step 10

    Serve the fresh spring rolls promptly with the hoisin-peanut sauce for dipping.