Vietnamese Pork Spring Rolls

Step 1

Place the pork shoulder in a pot, cover with water, and bring to a boil over high heat, then immediately lower to medium-low heat and simmer for 20 minutes until fork-tender.

Step 2

Remove the pork with a slotted spoon, let it cool for 5 minutes, then shred it into thin, bite-sized pieces by pulling it apart with two forks along the grain.

Step 3

While the pork cooks, place the rice vermicelli in a bowl, cover with boiling water, and let sit for 5 minutes until softened, then drain and rinse with cool water.

Step 4

Juice the lime into a small bowl — you should have about 2 tablespoons of juice.

Step 5

Pour the 3 tablespoons of fish sauce into the bowl with the lime juice, stir once, and set it on the table for dipping.

Step 6

Fill a shallow wide bowl or pie pan with room-temperature water, about 1 inch deep.

Step 7

Dip one rice paper sheet into the water for 3 seconds until it just softens — it should feel pliable but still slightly stiff — then lay it flat on a clean cutting board.

Step 8

Arrange a small handful of cooked noodles in a thin horizontal line across the center of the wrapper, leaving 2 inches of space on each side.

Step 9

Lay 4 to 5 pieces of shredded pork on top of the noodles, slightly off-center toward the near edge of the wrapper.

Step 10

Place 3 to 4 small herb leaves (a mix of mint and cilantro) on top of the pork.

Step 11

Fold the near edge of the wrapper tightly over the filling, tuck it snugly underneath, then fold both sides inward like an envelope to cover the left and right edges.

Step 12

Roll the bundle away from you, pulling it taut as you go, until it forms a tight cylinder with the seam on the bottom — it should feel firm, not loose.

Step 13

Place the roll seam-side down on a serving plate and repeat steps 7 through 12 with the remaining rice paper sheets and filling.

Step 14

Serve the rolls immediately with the fish sauce mixture in a small bowl for dipping.