A cool, fresh and authentic recipe for both Vietnamese Spring Rolls and the famous peanut dipping sauce. This is a result from my countless trials to achieve the Vietnamese original taste from easy to obtain ingredients and theirs substitutions.
To save time, I usually don’t separate between the prep and cook process due to the nature of this dish.
For substitution to any ingredients in this recipe, please read the Ingredients & Substitution above
Place a piece of paper towel between the cover and the pot edge to prevent the boiling water from sipping out
Transfer your boiled pork to a ice cold water container for a couple minutes before air dried will make it's crunchier
Only slice your cooked pork when it's cool help it look more evenly.
Don't over-cooked your shrimps
Always add lime juice to your sauce after it cool down to avoid bitter taste.