Blanch in boiling water, then rinse under
Drain well and set aside on a plate.
Meanwhile, to cook the pork, heat a
saucepan of water and bring to boil over medium heat.
Add the pork and spring onions and cook
for 20 minutes. Remove the pork from the water, and when it is cool
enough to handle, slice it into strips 5 x 2 1/2 x 1/3
cm. Set aside on a serving plate.
Using the same pot of water, return ot a
rolling boil and cook the shrimps for 3 minutes or until cooked.
Remove and cool in iced water, peel and
cut in half lengthways. Set aside with the pork. Discard the spring
Arrange the cucumber, carrot, fresh
coriander and lettuce leaves attractively on a big platter.
Sprinkle 2 sheets rice paper at a time
with water and when each softens and is pliable, place a piece of
lettuce on the bottom third of the rice paper. Put 1 piece pork, 1 small
clump noodles and pieces of cucumber and carrot on top.
Fold the bottom portion over the filling,
fold in the right and left sides, and roll the wrapper one more time so
that it is two-thirds rolled.
Place 2 halves of shrimp end to end along
the top of the roll and place several fresh coriander leaves on top.
Roll the wrapper tightly until the edges
seal shut. Place the finished rolls on a plate and cover with a damp
towel to keep them moist until serving time.
Repeat with the remaining ingredients.
Serve with peanut dipping sauce.