Vietnamese Fresh Spring Roll-Goi Cuon

• 12 whole Rice Paper Rounds
• 12 whole Lettuce Leaves (Butter Or Romaine)
• 6 ounces, weight Vermicelli Rice Noodles, Cooked
• 12 whole Medium Shrimp, Cooked, Cleaned And Peeled (or 24-30 Small)
• 13 pounds Boneless Pork Chop Or Loin, Cooked And Thinnly Sliced Across The Grain (optional)
• 1 cup Bean Sprouts
• 1 whole Cucumber, Peeled, Seeded And Julienned (optional)
• 2 whole Carrots, Peeled And Julienned (optional)
• 12 sprigs Cilantro
• 12 sprigs Mint
• 12 sprigs Thai Basil (optional)
• 1- 1/2 cup Water
• 1 cup Finely Chopped Onion
• 1/2 cups Hoisin Sauce
• 1/4 cups Plum Sauce
• 1/4 cups Brown Sugar
• 1/4 cups Creamy Peanut Butter
• 4 Tablespoons Lime Juice, Freshly Squeezed

1. Dip the rice paper round/wrapper in warm water for a few seconds.
2. It will still be stiff when it comes out of the water.
3. But by the time you layer all the ingredients in it, they will have softened and will be ready to roll up.
4. Lay the moistened rice paper round on a flat surface.
5. Lay a small lettuce leaf in the center of the rice paper.
6. Then lay in a small handful of vermicelli noodles, 1 medium shrimp or 2-3 smaller shrimp, bean sprouts, 2 cilantro leaves, and 2 mint leaves.
7. These ingredients are kinda the essentials (and its easy enough to leave out the shrimp if you want to go vegetarian), but please add more to cater to your familys tastes.
8. These are some optional ingredients that I see regularly in fresh spring rolls: julienned carrots and cucumber, thinly sliced pork, and Thai basil leaves.
9. There are many variations with imagination.
10. Now dont put in too much or it will be very difficult to roll up and the rice paper may split.
11. Roll them up by folding the ends over and rolling it up.
12. Try to roll them up as tightly as you can without the rice paper splitting.
13. The rice paper will be sticky and stick to itself.
14. You may have to practice figuring how much to add and how to roll them up.
15. Eating the ones that dont turn out so well is yummy!
16. You can make these rolls a couple hours before serving, but cover them till its time to eat.
17. As you are eating, everybody gets their own little bowl of peanut dipping sauce.
18. You can easily make the sauce, or it is sold in jars at the Asian market.
19. To make the peanut dipping sauce, simply mix the sauce ingredients together.

whole lettuce, noodles, shrimp, or loin, sprouts, cucumber, carrots, cilantro, mint, basil, water, onion, hoisin sauce, plum sauce, brown sugar, peanut butter, lime juice

Taken from tastykitchen.com/recipes/appetizers-and-snacks/vietnamese-fresh-spring-roll-ge1bb8fi-cue1bb91n/ (may not work)