VIETNAMESE SPRING ROLLS WITH CARAMELIZED PORK TOCINO


Ingredients:

12 pc round rice paper wrappers
1 cup basil leaves
12 pc curly lettuce leaves
1 cup cooked and cooled vermicelli (sotanghon) noodles
1 cup cilantro sprigs (wansoy)
1 cup bean sprouts
1/2 cup mint leaves
1 (220 g) pack PUREFOODS PORK TOCINO, cooked and sliced into small strips

SAUCE:

1 clove garlic, crushed
1/4 cup rice vinegar
1/4 cup fish sauce
1 cup water
1 tbsp sugar
1 pc chili, seeded and crushed

Procedure:

  1. Fill a large bowl with warm water. Dip two rice papers carefully until it softens. Lay rice paper on a clean cloth.
  2. Arrange some basil and lettuce leaves at the top center of the rice papers. Then add some vermicelli, pork tocino, a sprig of cilantro, bean sprouts, carrots and mint leaves. Now fold the bottom side inward, and then tightly roll the rice paper. Repeat with the remaining ingredients.
  3. For the sauce, in a saucepan, combine all ingredients. Heat until sugar is dissolved. Let cool before serving.

Makes 5 servings.

Tip: Dip rice paper in water and rotate to slowly wet each side. Don’t wet too much or it will collapse. Transfer to a flat surface before rolling. You can also use PUREFOODS LONGANISA HAMONADO as an alternative.


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