This is my version of fresh Vietnamese spring rolls. The original one uses pickled cabbages, carrots and chili. I prefer using pickled green papaya instead. It also makes a good vegetarian dish, replace the meat and shrimp with tofu. You can also fry it if you want to.
1/4 lb. Shrimp, peeled
1/2 lb. Pork loin, sliced thinly
2 tablespoons vegetable oil
1 teaspoon garlic, minced
1 teaspoon Chicken powder
For the sauce:
4 tablespoons fish sauce
1/2 teaspoon chili
1/4 teaspoon sugar
1 teaspoon lemon
In a small skillet, heat the oil under medium heat. Add the garlic and fry the pork for 5 minutes or until it is brown. After, add the shrimp and cook it for another 5 minutes or until it turns pink. Season it with chicken powder.
Place some water in a big bowl. Using your hand, wet both sides of a piece of rice paper. Cut another piece of rice paper in half. Soak it briefly in water and put it on top of the other rice paper. Place 1 cup of lettuce on the rice paper, 1/4 cup of pickled green papaya and then add the pork. Roll it halfway and fold the sides. Place the shrimp and roll it. Repeat the process until the ingredients are finished. Serve immediately with the sauce.
Photo Courtesy Of: Urban Safari