Pork and Shrimp Spring Rolls / Gỏi Cuốn

Pork Belly:

Heavily salt a large pot of boiling water, add in a 1-inch knob of ginger, and add pork belly. Bring back up to a boil, lower the heat, and simmer covered for 30-45 minutes or until pork reaches an internal temperature of 155F. Remove from pot, and wrap in plastic wrap—place in the fridge to cool down before slicing.

Shrimp:

Rinse the shrimp in cold water and clean the shrimp. Boil shrimp in salted water until cooked through. Drain, rinse, then peel shrimp and cut in half length-wise.

Noodles:

Add thin woven rice noodles to a pot of boiling water with oil and salt and cook for 1-2 minutes. Drain, then rinse in cold water to stop the cooking process. Then, add a single layer of noodles to a container or plate and brush with oil to prevent the layers from sticking.

Eggroll Wrappers:

Thaw eggroll wrappers and separate each layer. Starting at one corner, loosely roll each wrapper and seal with water. Fry in 350F oil until golden brown.

Vegetables:

Cut cucumbers into strips

Cut woodsy/thick stems from cilantro

Separate green leaf lettuce

Assembly:

Soften rice paper in cold water

Layer in fillings

Roll spring roll starting at the bottom while tucking in the sides

Serve with peanut sauce, and enjoy!