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:

Fill a large bowl with warm water. Dip rice paper carefully until it softens. Lay rice paper on a clean cloth.
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.
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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VIETNAMESE SPRING ROLLS WITH CARAMELIZED PORK TOCINO

SAUCE:

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