Summer Rolls

Ingredients: (makes 3 rolls)

50 g. rice vermicelli

40 g. shrimps (peeled and deveined)

2 fresh lettuce (washed and sliced)

3 sheets Vietnamese Brown Rice Paper

28 g. carrot (peeled, cut into matchstick strips)

Grilled pork belly with lemongrass (for the recipe click here)

Hoisin-Peanut Sauce:

2 tbsp. hoisin sauce

1/2 tbsp. creamy peanut butter

2 tsp. vinegar

1 tbsp. warm water

Sugar (to taste)

1/2 tbsp. roasted peanuts, roughly chopped

Methods:

1. Cook rice vermicelli, drain, rinse under cold water and set aside.
2. Combine all ingredients for Hoisin-Peanut Sauce.  Whisk to mix well and garnish with peanuts.
3. In a small pot, bring some water to a boil, cook shrimps until cooked, drain, let cool and slice in half lengthwise.  Set aside.
4. Divide the vermicelli, prawns, lettuce and carrot into 3 equal portions.
5. To assemble: Dip 1 sheet of rice paper in a big bowl (big enough for the rice paper to fit in).  Shake off excess water and quickly place it on a large flat plate or any flat kitchen counter-top or chopping board. 
   Starting from the rice paper nearest to you, leaving some space for folding, place the rice vermicelli on the bottom part, add lettuce and carrots; follow by shrimps and pork belly.  Fold the edge nearest to you down over the fillings; then fold the left and right sides over, making sure the filling is secured tightly.  Continue to roll the summer roll over and repeat the same until everything is used up.  Cut the Summer Rolls in the middle into halves, place them on a platter, and serve immediately with the Hoisin-Peanut Sauce.

I adapted this recipe from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.