Vietnamese Snack: Shrimp and Pork Spring Rolls in Lemongrass Broth with Mint and Cilantro

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 large shrimp, peeled and deveined 8 large pork tenderloin slices 12 rice paper wrappers (banh trang) 1 cup fresh mint leaves 1 cup fresh cilantro leaves 1 medium carrot, julienned 1 small red bell pepper, thinly sliced 1 small white onion, thinly sliced 4 cups water 2 stalks lemongrass, bruised and chopped Salt and pepper, to taste

Instructions

1. a. Marinate the shrimp and pork with salt and pepper to taste for at least 30 minutes in the refrigerator. b. Prepare the vegetables by thinly slicing them. Set aside. c. Fill a large bowl with warm water, submerge the rice paper wrappers one at a time, and soften for about 15 seconds. Transfer to a clean kitchen towel to dry. d. Assemble the spring rolls: place a soaked wrapper on a flat surface, add a piece of shrimp and pork, a few slices of carrot and bell pepper, and a few mint and cilantro leaves. Fold in the sides and roll up tightly, sealing with water if needed. e. Repeat until all spring rolls are assembled. Set aside. f. In a large pot, bring water to a boil and add lemongrass. Simmer for 5 minutes, then strain and set aside. g. Gently warm the broth and place assembled spring rolls in a serving bowl. Pour the warm broth over the spring rolls and serve immediately.

Chef’s Insight

The key to this dish is balancing flavors and textures, from the tender shrimp and pork to the crunchy vegetables wrapped in delicate rice paper

Notes

Adjust the spice level to taste by adding more or less pepper