This is kind of a cool little appetizer that turned into dinner last night. I had never worked with the rice paper before, and at times, I prefer it to the deep-fried version. Anyways, don't skimp on the herbs (especially the mint) as they really make the difference here.
I have reprinted the recipe as it appears, though we skipped the sauce. I still had the peanut-chile sauce from dinner the other night, which actually inspired my making this in the first place. We just had to use up that sauce! We'll be off to Portugal for most of the coming week... photos to follow!
DIPPING SAUCE
1 tablespoon vegetable oil
4 cloves garlic, minced
½ cup hoisin sauce
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon chile paste or hot bean paste
½ cup chicken stock
¾ cup peanuts, dry-roasted
FILLING
225 g rice vermicelli, soaked in warm water for 15 minutes
2 cups chicken stock
2 teaspoons fish sauce
¼ teaspoon sugar
pinch black pepper
375 g pork loin, boneless, in one piece
ROLLS
12 rice papers, 8 inch diameter
12 large soft red lettuce leaves, stiff ribs removed
1 carrot, julienned and tossed with 1 teaspoon sugar
1 cup jicama, julienne
1 bunch mint leaves
12 sprigs dill
12 sprigs coriander (cilantro)
To make the dipping sauce, in a small saucepan over medium heat, warm the oil. When it is hot, add the garlic and cook, stirring. until lightly browned, about 30 seconds. Add the hoisin sauce, fish sauce, sugar, and chile paste or hot bean paste, stir well, and simmer for 15 seconds. Stir in the chicken stock; the mixture should have a thick, creamy comistency. Add the peanuts and let cool. Divide among small saucers.
To make the filling, bring a large saucepan three fourths full of water to a boil. Drain the rice noodles and add to the boiling water. Boil until just tender, about 2 minutes. Pour the noodles into a colander and rinse thoroughly with cold water. Drain well and set aside. Toss the noodles occasionally to keep them from sticking together.
In a saucepan, bring the chicken stock to a boil over high heat. Add the fish sauce, sugar, pepper, and pork and return to a boil. Reduce the heat to medium and boil gently until the pork is firm and no longer pink, about 20 minutes. Remove the pork from the stock and let cool. Cur into thin strips 3/4 inch wide by 2 inches long.
Bring a saucepan three-fourths full of water to a boil. Add the shrimp and boil until they turn bright orange-pink, 1-2 minutes. Drain, let cool, then peel, devein, and cut in half lengthwise. Set aside.
To make the spring rolls, lay 1 rice paper round on a flat surface. Lay another paper next to but not touching it. If space permits, layout as many as 4 papers without touching. Using a pastry brush, generously brush the papers with warm water and leave them for 30 seconds or longer until they are softened and feel like wet tissue. While working on one, cover the others with a damp kitchen towel. Arrange 1 lettuce leaf on the lower third of the round. Put about 2 tablespoons of the rice vermcelli, a few strips of pork, carrot, jicama, a few mint leaves, and 1 dill sprig on the lettuce. Fold the lower edge over the filling, half covering it and forming a log. Fold in the sides to enclose the ends. Put 2 pieces of shrimp with 1 coriander sprig across the log. Continue rolling the paper over the shrimp to seal the roll. Moisten the ends with water to seal the seam. Set the roll on a tray lined with plastic wrap. Cover with a damp kitchen towel. Repeat until all the rolls are done.
Arrange the rolls, whole or cut into thirds, on a serving tray. Distribute the dipping saucers among the diners. To eat, dip the rolls into the sauce and eat out of hand.
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