Spring rolls with pork and shrimp (Goi kuon) with peanut sauce (Nuoc leo)

Ingredients:

Rolls with pork and shrimp

• 450 g pork tenderloin (fat trimmed)
• 450 g boiled shrimp, cut in half lengthwise
• 12 sheets (25 cm in diameter) of rice paper
• 225 g of fine rice vermicelli (ban)
• 1 shallot, finely chopped
• 2 crushed cloves of garlic
• 1.5 tbsp Vietnamese fish sauce
• 1 tbsp. sugar
• 1/4 tsp ground black pepper
• Peanut or olive oil (optional)
• 1 medium cucumber, halved lengthwise and then sliced ​​diagonally into thin rounds
• 1.5 tbsp. finely shredded romaine lettuce
• 48 mint leaves
• 24 sprigs of cilantro
• 48 Thai basil leaves
• 1 carrot, cut into strips
• Peanut Dip (see recipe below)

Peanut sauce (Nuoc leo)

• 1 tbsp. peanut butter
• 3 crushed cloves of garlic
• 1 teaspoon chili paste
• 1 tbsp tomato paste
• 1/2 cup plus 2 tablespoons chicken broth or water
• 1/2 teaspoon sugar
• 2 tbsp. l. peanut butter
• 1/4 cup Hoisin sauce
• 1/4 cup finely chopped unsalted roasted peanuts
• 1 fresh red Thai chili, seeded and thinly sliced ​​(optional)
• Sriracha sauce for serving (optional)

Preparation:

1. Place the pork tenderloin in a bowl with the shallots, garlic, fish sauce, sugar, black pepper, and oil (if using). Turn the pork over to coat with the marinade. Cover with plastic wrap and marinate, turning occasionally, for at least an hour or overnight in the refrigerator.
2. Preheat the grill to high. Grill the meat, turning occasionally, until it reaches 145°F (63°C) on a thermometer.
   
   Transfer the pork tenderloin to a plate and let it cool to room temperature before slicing. Once cool, slice the pork into 0.3 cm thick slices, cover, and refrigerate until you're ready to assemble the spring rolls.
3. Prepare rice noodles, according to package instructions, and strain through a colander. Rinse under cold running water until the noodles cool, and drain.
   
   Collect the rolls one by one: Dip 1 sheet of rice paper in warm water and quickly transfer to a clean kitchen towel. (The paper will soften almost instantly.)
   
   Place 4 shrimp halves in a horizontal line down the center of the sheet and top with a few tablespoons of cooked (well-drained) noodles. Top the noodles with 1-2 cucumber slices, about 2 tablespoons of shredded lettuce, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves.
4. Place a few sliced ​​carrots along the filling and top with two slices of pork. Gently pull the bottom edge of the paper up and fold it over the filling. Fold the two sides inward over the filling to press the bottom edge. Do this carefully to avoid tearing the paper.
   
   Once both sides are folded, roll the spring roll, wrapping it around the filling to form a tight bundle. Place the roll on a plate and cover with a damp paper towel or a damp, clean kitchen towel.
   
   Repeat the same process with the remaining rice paper sheets and filling. Once you've rolled all the spring rolls, serve them immediately: at room temperature or slightly chilled, with the peanut sauce on a separate plate as a dip.

5. Peanut sauce (Nuoc leo)

   
   Heat the oil in a small saucepan. When hot, add the garlic, chili paste, and tomato paste and cook until the garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter, and hoisin sauce. Stir to combine.
   
   Bring to a boil, reduce heat, and simmer for 3 minutes. Remove from heat and let the sauce cool slightly before serving. Serve in small bowls, topped with peanuts, chopped chili peppers, and hot sauce, if desired.
   
   Can be served warm or at room temperature.