Goi Cuon (Spring Rolls)
Entree Vietnamese
Ingredients
| Other | Meat | Veggie | Fruit |
|---|---|---|---|
| bun | pork belly | cucumber | |
| hoisin sauce | pork shoulder | lettuce | |
| peanut butter | shrimp | mint | |
| rice paper | thai basil | ||
| salt |
Instructions
| instructions |
|---|
| Boil pork belly for a few minutes and then dump liquid |
| Boil pork with salt on medium high heat for ~30 min |
| Boil shell-on shrimp on medium heat until pink, then remove shell |
| Slice pork belly and shrimp |
| Prepare the bun |
| Prepare the veggies |
| To make sauce, golden shallots and onions then dilute hoisin sauce and peanut butter with broth until the taste is right |
| Make rolls |