Vietnamese Fresh Spring Rolls

Simmer 100 g pork belly in boiling water for about 15 minutes until cooked through.

Let it cool just enough to handle, then slice it about 2 mm thick so it rolls neatly without tearing the wrapper.

Cook 150 g shrimp in salted water over medium heat for about 2 minutes.

As soon as they turn pink and firm, drain them, peel them, and halve them lengthwise for a clean visible layer.

Boil 100 g rice vermicelli for about 3 minutes, until tender but not mushy.

Rinse under cold water to remove surface starch, then drain well so excess water does not loosen the rolls.

Rinse 4 lettuce leaves, 15 g fresh mint, and 50 g bean sprouts, then shake or pat them dry.

If the fillings are too wet, the softened rice paper can become slippery and tear while rolling.

Fill a wide shallow dish with warm water, about 40 degrees C.

Dip one rice paper sheet at a time for only 5 to 8 seconds, then lay it flat before it becomes limp and hard to control.

Place lettuce, noodles, bean sprouts, mint, pork, and shrimp on the lower third of the wrapper.

Fold in both sides, roll tightly from the bottom, and serve whole or halved with peanut dipping sauce.