Fresh Spring Rolls with Hoisin-Peanut Dip (Goi Cuon)

Img47l

Course Appetizers

Ingredients in this Recipe

1 carrot, peeled, finely julienned and tossed with 1 tsp. sugar
1 cup finely julienned jicama
1 Tbs. fish sauce
1 Tbs. sugar
1 Tbs. vegetable oil
1 tsp. chili paste or hot bean paste
1/2 cup chicken broth
1/3 cup hoisin sauce
1/4 cup chopped unsalted dry roasted peanuts
1/4 lb. dried rice vermicelli, soaked in warm water for 15 minutes
12 dried round rice papers, each 8 inches in diameter
12 fresh cilantro sprigs
12 fresh dill sprigs
12 large shrimp
12 large, soft red leaf lettuce leaves, stiff ribs removed
3/4 lb. boneless pork loin, in one piece
4 garlic cloves, minced
Leaves from 1 small bunch fresh mint
Pinch of freshly ground pepper

Recipe Preparation

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