To make the cold crispy pork, take the
four rashers of fresh boneless pork. Mix the honey, dry sherry and chili
powder thoroughly. Spread the mixture over the pork. Allow to rest for 1
hour or longer if possible.
Grill the pork slices until really crisp.
Turn often so that they are evenly cooked. Allow to cool and cut into
Soak the rice vermicelli in boiled water,
slightly cooked. When soft, drain thoroughly and leave to cool.
Place a clean tea towel on the surface you
are working on. Dip singly sheets of Banh Trang into warm water and
place on the tea towl. They should be pliable and soft.
Place some cold vermicelli, some shrimps,
chicken, pork, pickled onion, gherkin and carrot near the centre of the
Banh Trang but towards the bottom edge. Spread the filling out to a
Roll the bottom edge of the Banh Trang up
and tuck tightly under the mixture. Fold the left and right sides into
centre and then continue rolling away from you. This roll will be
transparent and allow you to see the mixture inside. Continue until the
mixture is used up.
Place the cold, rolled, transparent spring
rolls on a platter.
Guests help themselves to lettuce leaves,
one at a time. The roll is placed on the leaf and some mint and
coriander are added. The whole is rolled up and dipped in the dipping