3green onionsgreen parts only - sliced into thin strips
4ouncescooked porksliced thin
For the Peanut Sauce
.25cupnatural peanut butter
0.5cupwater
3tablespoonsHoisin sauce
2tablespoonsfresh lime juice
1tablespoonsoy sauce
1tablespoonsugar
1tablespoonchili paste
2clovesfresh garlicpressed or finely minced
1teaspoontoasted sesame oil
Instructions
Fill a large bowl about half way full with warm water. Place one rice wrapper in the water and soak until softened and pliable, about 3 to 5 minutes. You want it to still be firm, not too soft.
Gently remove the sheet of rice paper wrapper and place on a flat work surface.
Place 3 mint springs and 3 shrimp halves on the top half of the wet rice paper wrapper.
Next place shredded lettuce, bean sprouts, rice noodles, cilantro leaves, green onions, and 2 slices of pork on top of shrimp on the bottom of the wrapper.
Carefully roll the wrapper up over the filling, tucking in the sides around the filling as you roll. Continue rolling while squeezing the filling in tight.
Be careful not to overfill your rolls or they can burst. Set your finished spring roll aside and continue with remaining rolls.
To make the Peanut Sauce:
Place all ingredients (except for the sesame oil) into a small saucepan. Heat over medium-low heat whisking to combine until smooth and just beginning to simmer.
Remove from heat and stir in the sesame oil. Allow to cool slightly and serve
Notes
For a spicier sauce, increase the amount of chile paste that you add.
Spring rolls can be made ahead of time, but it’s best to keep them in an airtight container with a damp paper towel to prevent them from drying out. If you’re making them for a party or event, you can assemble them a few hours in advance and store them in the refrigerator until ready to serve.
Customize the fillings based on your own preferences.