Fresh Rolls: yield 6 fresh rolls.

{Pork & Shrimp Fresh rolls}

Rice papers 6

Vermichelli noodles(cooked) ½ package

Shredded Lettuce ½ cup

Pickled Carrots/ Shredded Carrots ½ cup

Cooked Pork Loin 12 slices

Poached Prawns/Shrimp 12 shrimp cut in half.

Procedure:

1) Cut all your veggies & Proteins, set aside.

2) Cook vermicelli noodles(see directions on package) and rinse with cool water. Set aside

3) Poach Prawns in boiling water (flavor water with lemon and Garlic & salt) Cook Prawns for 2-3 minutes until they are pink through out. Allow prawns to cool then cut them in half.

4) Slice Pork Loin very thinly.

5) Once all your ingredients are prepped you can start to assemble fresh rolls

6) Place rice paper in a bowl with warm water (Not Boiling, just warm to the touch) Use you fingers to gently stir until the paper is soft and transparent . 10-15 seconds. If you over soak the rice papers they will fall apart.

7) Take the rice paper out of the water and set on a flat surface. Start to fill the fresh rolls, but keep the ingredients contained in the center of the paper.

8) Layer with Vermichelli noodles, Shredded lettuce, carrots, 2 slices of pork, and 2 half shrimp.

9) Gently fold the rice paper over and tuck in the sides (as if you were making a wrap) pull tight, but not too tight or the rice paper with split

10) Practice makes perfect! After you make a couple you will get the hang of it! Serve with Garlic Hoisin sauce

Other Filling options:

Fresh rolls are basically a hand held salad, you can use a variety of ingredients to make different flavors, here are some examples:

*Pulled pork *Lemon Grass Chicken *Roasted Beets *Cabbage *Green Onions *Hard Boiled Egg, *Cucumbers * peppers * Bean Sprouts *Kale * Spinach

Garlic Hoisin Sauce:

Garlic Cloves 2 Cloves ( finely Chopped)

Sesame oil 2tsp

Rice Wine Vinegar 2 TBSP

Hoisin Sauce ¼ cup

Sambal/Siracha 1 TBSP

Cilantro 1 tsp

Water 2 TBSP

Procedure:

1) Chop garlic & cilantro, combine all other ingredients. And whisk. Enjoy!