Gỏi Cuốn (Fresh Summer Rolls)

Method

1. 1

   Simmer the pork belly in salted water until cooked through, about 25 minutes, then cool and slice thinly. Poach the shrimp 2 minutes in the same water, peel and halve lengthwise.

2. 2

   Cook the vermicelli per the packet, rinse cold and drain well.

3. 3

   Warm the hoisin, peanut butter, garlic and 3 tablespoons of water in a small pan into a smooth dip; sharpen with lime and top with crushed peanuts.

4. 4

   Dip a rice paper sheet in warm water for 2 seconds — it should still feel slightly stiff — and lay it on a damp board.

   💡 The paper keeps softening as you work; if you soak it soft, it will tear.

5. 5

   Lay 3 shrimp halves pink-side down, then lettuce, noodles, pork and herbs in a tight row below them.

6. 6

   Fold the bottom over the filling, fold in the sides, and roll firmly so the shrimp show through the final layer.

   💡 Roll tighter than feels polite — loose rolls fall apart at the first bite.

7. 7

   Keep finished rolls under a damp towel, not touching, and serve within the hour with the peanut dip.