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Vietnamese Spring Rolls - Goi Cuon

The rolls are best when served within a couple hours after rolling. Don't wait too long or refrigerate them as the rice paper will dry out and become tough.
Makes 8 rolls
25 g -- Dried fine rice vermicelli
8 sheets -- Vietnamese rice paper, sprinkled with
water to soften
100 g -- Lettuce
1 -- Cucumber, thinly sliced
1 -- Carrot, thinly sliced
2-3 sprigs -- Mint leaves
2-3 sprigs -- Thai basil leaves
50 g -- Bean sprouts
8 -- Chinese chives, cut into 2
100 g -- Pork belly, cooked and sliced
200 g -- Tiger shrimps, deveined, cooked, peeled
and sliced lengthwise in half
Peanut sauce or Hoisin sauce, to serve
1. Soak rice vermicelli in cold water for 20 minutes
    then place into boiling water and cook for 5 minutes.     Rinse under cold water, drain and set aside.
2. Place a sheet of rice paper on a plate.
    Arrange lettuce, cucumber, carrot, mint leaves,
    basil leaves, bean sprouts, chives and vermicelli on
    the rice paper, along the edge closest to you.
3. Top with slices of pork and shrimps.
4. Fold the edge of the rice paper closest to you over
    the filling. Then fold the left and right hand sides over
    and roll the spring roll away from you to form a neat
5. Pour the boiling stock over the paper-thin meat,
    turning it from raw to rare and releasing the scents
    and flavours of the coriander, mint and chili.
6. Continue to make 7 more rolls.
    Serve with peanut sauce or Hoisin sauce as a dip.

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