Fresh Vietnamese Spring Rolls

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   For dipping sauce:

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   1. In a small pot over low heat, stir in vinegar, hoisin sauce, chicken broth, peanut butter, and siracha. Stir for 5 minutes or until peanut butter melts.

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   2. In a pan over low heat, toast peanuts until golden brown. Lightly crush peanuts and sprinkle over dipping sauce.

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   For meat and noodles:

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   1. In a large pot, boil pork shoulders and shrimp. As water boils, continuously skim off the foam.

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   2. In a separate large pot, boil water, and add vermicelli noodles. Continue boiling noodles until softened, then drain noodles under cold water.

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   3. Remove shrimp when cooked and slice each in half. Remove veins. Set aside.

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   4. Remove pork shoulders when fully cooked (approximately 45 minutes). Slice pork shoulders into thin slices.

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   For rolling:

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    1. Dip rice wrap into a bowl of hot water and remove instantly. Set on a flat surface.

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    2. On top of rice wrap, add pork, shrimp, noodles, lettuce, cilantro, mint, cucumbers, and chives. Roll to close and serve with dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.