Pork and Shrimp Crepes
Rice Paper Rolls (uncooked rice paper – Linda does not call these Spring rolls, but a lot of restaurants do)
- Thin or Very Thin Rice Paper Made in Vietnam or Thailand (NOT CHINA)
- Thin, Vermicelli Rice Flour Noodles
- Oriental Chives or Green Onions
- Cooked Pork Strips, Not Too Thick – Linda Poaches the Meat. Then slices into 2-3" x 1/4" Pieces.
- This Cooking Process Gives it a Subtle, Authentic Flavor.
- Cooked, Boiled Shrimp Sliced in Half
- Chopped Peanuts (Optional)
- Chiffonade of Curly Leaf or Red Leaf Lettuce (Optional)
Ideally you should have a large bowl or Dutch oven, larger than the rice paper. Take two sheets of rice paper, dip for a few seconds into very warm water. They will still be rather firm when you take them out of the water. I like to place them on a towel. They will continue to soften as you fill them.
First add a long piece of the Vietnamese chive with about 1 inch sticking out of end, followed by the cooked rice noodles. Begin to layer the items – do not fill too full – adding all but the shrimp. Fold like an egg roll – but if you use the chive you cannot roll over that end.
After you fold over the side flaps, place two shrimp halves on the roll, and then finish rolling it. This allows the shrimp to show through.
Best if eaten the day you make them. Will hold for a day or two.
I like to dip them in the fish sauce - or a soybean sauce.
Soybean Dipping Sauce for Spring/Rice Paper Rolls
- 1 Cup of Ground Soybean Sauce – Plain, Not Flavored. This is a brown color. (La Bo De with a Single Green Leaf on Front)
- Add Some Sweet Plum Sauce, 2-3 Tbs (Similar to What Some People Refer to as Duck Sauce.)
- Chopped Peanuts
- 1 Tbs Oriental Cooking Wine
- 2 Tsp Lime Juice
This is good, straight out of the jar. I think the flavor is improved by adding a little lime juice or rice vinegar to the bean sauce. Stir. You do not have to have the plum sauce for it to be delicious.
Top with a few more chopped peanuts and chopped fresh cilantro.