Vietnamese Salad Rolls

Ingredients and Weight:

• Rice paper wrappers: 1 pack (8 sheets)
• Vermicelli rice noodles: 8 ounces
• Shrimp, cooked and peeled: 1 pound
• Pork belly, roasted: 1/2 pound, thinly sliced
• Lettuce, shredded: 1 head
• Cucumbers, julienned: 1
• Carrots, julienned: 1
• Bean sprouts, cleaned: 1 cup
• Mint, chopped: 1/4 cup
• Cilantro, chopped: 1/4 cup

• Dipping sauce:

  • Fish sauce: 1/4 cup
  • Rice vinegar: 1/4 cup
  • Lime juice: 1/4 cup
  • Sugar: 1/2 cup
  • Water: 1/2 cup

Preparation Time:

• 20 minutes

Cooking Time:

• 10 minutes (for roasting pork belly)

Difficulty Level:

• 2/5 (Medium)

Preparation Method Steps:

1. Roast pork belly in a preheated oven at 375°F for 20-25 minutes, or until crispy and cooked through.
2. Cook vermicelli noodles according to package directions and set aside.
3. Prepare dipping sauce by whisking together fish sauce, rice vinegar, lime juice, sugar, and water. Set aside.
4. Dip rice paper wrappers in warm water to soften.
5. Lay out a sheet of rice paper and fill the center with lettuce, noodles, shrimp, pork belly, cucumbers, carrots, bean sprouts, mint, and cilantro.
6. Fold the bottom end up over the filling, then roll it up tightly.
7. Repeat steps 5 and 6 with remaining ingredients.

Nutritional Information:

• Calories per serving (2 rolls): 350
• Fat: 8g
• Protein: 20g
• Carbohydrates: 55g

Dish Characteristics:

• Fresh and vibrant flavors from raw vegetables and herbs.
• Balanced textures with crispy pork belly, soft noodles, and crunchy vegetables.
• Versatile dish that can be served as an appetizer, lunch, or light dinner.

User Comments:

• "These salad rolls were incredibly refreshing and flavorful."
• "The dipping sauce was a perfect complement to the rolls, adding a slightly tangy and sweet balance."
• "I love the combination of textures and ingredients. The pork belly was a standout."

Special Precautions and Tips:

• Use high-quality fish sauce for the best flavor.
• For a vegan version, substitute tofu or tempeh for the pork belly.
• To prevent the salad rolls from becoming soggy, store them uncovered in the refrigerator and eat them within 1-2 hours.