Vietnamese Spring Rolls with Spicy Hoisin Peanut Dipping Sauce Recipe

    Ingredients

  • Spring rolls
  • 1 knob ginger
  • 1 stalk lemongrass
  • 1 pound pork belly
  • 1 pound large shrimp, peeled and de-veined
  • 1 (8-ounce) package vermicelli rice noodles
  • 2 cucumbers, thinly sliced lengthwise
  • 1 bunch Thai basil, stemmed
  • 1 bunch mint, stemmed
  • 1 bunch cilantro, stemmed
  • 1 (1-pound) package egg roll wrappers
  • 1 large egg, lightly beaten
  • Vegetable oil, for deep frying
  • 1 (12-ounce) package rice paper
  • 1 bunch chives

  • Dipping sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallot
  • 2 tablespoons hoisin sauce
  • 1 teaspoon creamy peanut butter
  • 1 tablespoon sugar
  • 1 tablespoon sriracha
  • 1 teaspoon white vinegar

Directions

  • Bring a medium pot of salted water to a boil. Add the ginger, lemongrass, and pork belly and cook for 30 minutes. Transfer the pork belly to a cutting board and let it rest for 10 minutes, then slice thinly and set aside. Discard the ginger and lemongrass.
  • Bring a small pot of water to a boil. Add the shrimp and cook for 5 minutes. Transfer the shrimp to a cutting board and cut each shrimp in half lengthwise.
  • Bring a large pot of water to a boil. Add the vermicelli noodles and cook until tender, 4–5 minutes. Drain and rinse under cold water to stop the cooking process.
  • Roll each egg roll wrapper in a tight roll and seal with the beaten egg. Heat the vegetable oil in a small pot over medium heat and fry the rolled-up egg rolls wrappers until golden brown, about 10 minutes.
  • To make the dipping sauce, in a small skillet, sauté the garlic and shallot over medium heat until translucent. Add the hoisin sauce, peanut butter, sugar, sriracha, and vinegar and cook until thick, 10–15 minutes.
  • Moisten 1 sheet of rice paper and lay on a cutting board. Add 2 slices of pork, a little bit of the noodles, a slice of cucumber, some of each type of herb leaves, 1 egg roll wrapper, 4 shrimp halves (pink side facing outward), and 1 chive. Roll and gently press outward away from you.
  • Midway through the roll, fold each left and right side into the center of the spring roll and continue to roll outward to complete the roll. Ladle the sauce into a small bowl for dipping.
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