Vietnamese Spring Rolls (Gỏi Cuốn)

Cook the rice vermicelli noodles according to package instructions. Rinse with cold water to stop the cooking, then drain well.

In a pot, bring water to a boil and add sliced shallots and salt. This lightly seasons the water and adds more flavor to the pork and shrimp.

Add the pork and cook until fully cooked, about 10 to 15 minutes depending on thickness. Remove and let it cool completely before slicing thin. It’s much easier to slice once cooled.

In the same pot, add the shrimp and cook just until pink and opaque, about 2 to 3 minutes. Drain and let cool, then slice each shrimp in half lengthwise. Keeping the shell on while cooking helps the shrimp hold its shape and look better in the rolls.

Fill a shallow plate or pan with cold or lukewarm water. Dip one sheet of rice paper briefly until just lightly wet. It will continue to soften as you work.

Lay the rice paper on a clean surface with the bumpy side facing up.

Place a piece of lettuce on the lower third, followed by a small amount of noodles, pork, herbs, and vegetables. Place shrimp cut-side down near the edge if you want them visible through the wrapper.

Fold the bottom edge over the filling, then fold in the sides and roll tightly to seal. Keep the roll snug so it holds together well.

Repeat with the remaining ingredients.

Serve immediately with peanut sauce or nuoc cham.