How to Make Vietnamese Shrimp and Pork Summer Rolls

Prepare Ingredients

Rinse the pork and shrimp with diluted salt water, then rinse again with clean water.

For making shrimp and pork summer rolls, choose pork belly with whole slabs where the muscle fibers are well-connected. This will make slicing easier and more aesthetically pleasing.

You can use either fresh shrimp or shrimp meat. If using fresh shrimp, try to select shrimp that are similar in size.

Roast the shallots slightly in the microwave, peel them, and add them to the boiling water with the pork for a better aroma.

Peel off the outer layer of the lemongrass, rinse, then crush and cut into segments. Crush the ginger and rinse the lime leaves. These three ingredients will be steamed together with the shrimp for added fragrance.

Pick, rinse, and soak the vegetables such as lettuce, garlic chives, Thai basil, and cilantro in salted water, then drain well.

After washing, slice the cucumbers, carrots, and pineapple into sticks about 5-7cm long and 0.5cm thick.

Boil the Pork

Place the pork in a pot and add enough water to cover the meat. Add the roasted shallots. If you have white wine, you can add a few drops to make the boiled pork tender and aromatic.

When the water starts to boil, skim off any foam, lower the heat, and simmer the pork for about 22-25 minutes.

To check if the pork is cooked, pierce it with a chopstick. If pink liquid comes out, the pork is not fully cooked. If the liquid is milky white, matching the color of the boiling water, the pork is done.

After boiling, turn off the heat and let the pork rest in the pot for another 5-10 minutes to enhance the flavor and tenderness.

Then immerse the pork in a bowl of ice water with a tablespoon of lemon juice to keep it white and crisp, preventing it from sticking when sliced.

After about 5 minutes, remove the pork, drain it, and slice it into thin pieces. Make sure to slice them a bit wider and longer for easier and more attractive rolling.

Steam the Shrimp

Add water to a pot, filling it to about half the height of the steamer basket. Add the lemongrass, ginger, and lime leaves to the basket.

When the water boils, add the shrimp to the steamer. If using pre-cooked shrimp, steam for 2-3 minutes on high heat just to warm them through. For fresh shrimp, steam for about 5-6 minutes on average.

Remove the cooked shrimp and let them cool.

Once cooled, cut the shrimp in half lengthwise.

Roll the Summer Rolls

Place a rice paper wrapper on a flat surface. Layer lettuce, a bit of vermicelli noodles, herbs, and a sprig of garlic chives. When rolling, align one end of the chives with the edge of the wrapper, leaving the tips extending out for a neat appearance.

Add cucumber, carrot, pineapple, and 1-2 slices of boiled pork.

For a visually appealing roll, place 2-3 shrimp halves on top of the other ingredients, with the outer side of the shrimp facing down against the wrapper. As you roll, the shrimp will be visible through the wrapper, making for a beautiful presentation. Roll tightly.

Prepare the Fermented Anchovy Sauce

Shrimp and pork summer rolls taste best when dipped in fermented anchovy sauce. Here's how to prepare the dipping sauce:

Finely chop the pineapple and divide it into two parts: one part for the sauce and one part to serve on the side with chopped chili, allowing diners to adjust the flavor as they prefer. Crush the roasted peanuts into a coarse powder.

The sauce is best when simmered, enhancing the flavors and warming the stomach.

• Add 6 tablespoons of fermented anchovy sauce to a pan
• 1 tablespoon of cooking oil
• 3.5 tablespoons of finely chopped pineapple
• 2.5 tablespoons of sugar
• 1/2 teaspoon of MSG, stir well, and simmer on medium-low heat.

When the mixture boils, remove it from the heat and transfer it to a bowl. Optionally, add a bit of ground pepper. Sprinkle some roasted peanuts on top.

This recipe makes almost one bowl of sauce, enough for 2-3 people. Adjust the pineapple and chili to taste when serving.

The sauce prepared this way is rich but not overwhelming, with a fragrant and slightly sweet taste. It's perfect for dipping summer rolls like shrimp and pork rolls, boiled pork, grilled fish, or even drizzling over rice or noodles.

Adjust the seasoning based on the type of fermented anchovy sauce you use. In this recipe, Cookbeo uses Hue-style fermented anchovy sauce.

Sweet and Sour Garlic Fish Sauce:

If fermented anchovy sauce isn't to your taste, you can substitute it with a sweet and sour garlic fish sauce.

• 2 tablespoons fish sauce
• 2 tablespoons water
• 1.5 tablespoons sugar
• 2 tablespoons lime juice

Stir until the sugar dissolves to create a slightly thickened sauce, then add 1 tablespoon minced garlic and 1 tablespoon minced chili (if you prefer it spicy). Stir well, and it's ready to serve.