Goi Cuon - Vietnamese Summer Roll with Peanut Sauce

This is a pretty mainstream Vietnamese appetizer. Not sure what the correct name for this would be, but many people call it "Vietnamese Summer Roll", so we'll go with that.

I think of it as a more healthy appetizer to it's more greasy sister, the eggroll (Cha Gio).

Ingredients Needed:

Package of Rice Paper (Banh Trang)

Shrimp, Boiled and Peeled

Pork Loin, boiled

Lettuce

Vietnamese Herbs (Any type)

Vermicelli Noodles

1) Boil shrimp for 10 minutes, or until slightly pink

2) Boil pork for about 30 minutes and then slice in thin pieces

3) Boil Vermicelli noodles for about 15 minutes, then drain in cold water until not soggy

4) Dip rice paper in water and make sure it's not too soggy

5) Place all the lettuce, vermicelli, shrimp, and pork and roll like you would normally an eggroll

I've seen this sauce made with other ingredients such as tamarind and mung beans. This is my mom's recipe I inherited, and it's the quickest and most authentic tasting, so I just stick with it. Just make sure it's not watery or it will kill the entire dish.

This is good for 6 portions/guests:

1 bottle Hoison Sauce
4 Tablespoons Peanut Butter
3 Tablespoons Sugar
1 Tablespoon Tapioca Starch (Bot Nang)

2/3 cup water

1) Heat up a sauce pan to medium heat and pour in Hoison Sauce and Peanut Butter
2) Stir vigorously until it melts and does not clump together, if you're using chunky peanut butter make sure to process in a blender, until smooth
3) Pour in the water, sugar, and taste, add more if you like it sweeter
4) Pour in Tapioca Starch and stir until mixure is slightly thick

*Serve at room temperature or slightly warm
** The sauce should be slightly thick, and not watery