-
Soak the noodles in cold water for 20
minutes.
-
Blanch in boiling water, then rinse under
cold water.
-
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
onion.
-
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.