{"id":2001,"date":"2015-05-25T09:16:09","date_gmt":"2015-05-25T08:16:09","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?page_id=2001"},"modified":"2015-05-25T09:34:22","modified_gmt":"2015-05-25T08:34:22","slug":"vietnamese-style-fresh-spring-rolls-with-peanut-dipping-sauce","status":"publish","type":"page","link":"https:\/\/www.thecherryplumkitchen.com\/?page_id=2001","title":{"rendered":"Vietnamese Style Fresh Spring Rolls with Peanut Dipping Sauce"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-page pdfprnt-top-right\"><a href=\"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fpages%2F2001&print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/plugins\/pdf-print\/images\/pdf.png?ssl=1\" alt=\"image_pdf\" title=\"View PDF\" \/><\/a><a href=\"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fpages%2F2001&print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/plugins\/pdf-print\/images\/print.png?ssl=1\" alt=\"image_print\" title=\"Print Content\" \/><\/a><\/div><p><em><a href=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/uploads\/2015\/05\/vietnemese-style-fresh-spring-rolls-31-e1431469041325.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-1906 alignright\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/uploads\/2015\/05\/vietnemese-style-fresh-spring-rolls-31.jpg?resize=300%2C265&#038;ssl=1\" alt=\"vietnemese style fresh spring rolls 31\" width=\"300\" height=\"265\" \/><\/a>Makes 20<\/em><\/p>\n<p><em>For the Spring Rolls:<\/em><\/p>\n<ul>\n<li>300g pork shoulder<\/li>\n<li>300g large raw, peeled prawns<\/li>\n<li>Salt<\/li>\n<li>3 litres\/5 pints water<\/li>\n<li>One block of rice vermicelli noodles<\/li>\n<li>Fresh mint, leaves picked<\/li>\n<li>Fresh coriander, leaves picked<\/li>\n<li>\u00bd cucumber, cut into finger-length pieces and thinly sliced<\/li>\n<li>1 soft lettuce<\/li>\n<li>20 rice paper wrappers<\/li>\n<\/ul>\n<p><em>For the Peanut Dipping Sauce:<\/em><\/p>\n<ul>\n<li>4 tablespoons of sunflower oil<\/li>\n<li>2 cloves of microplaned garlic, or finely chopped<\/li>\n<li>100 fl oz water<\/li>\n<li>2 tablespoons caster sugar<\/li>\n<li>8 tablespoons of Hoisin Sauce<\/li>\n<li>6 tablespoons of smooth peanut butter<\/li>\n<li>Roasted peanuts, roughly chopped<\/li>\n<\/ul>\n<p>Bring 3 litres\/5 pints of water to a boil. Meanwhile, de-vein the prawns.<\/p>\n<p>When the water is boiling, add 2 teaspoons of salt. Turn the heat down to medium and add the raw prawns. Simmer for about 3 minutes. They are cooked through when they have turned pink. Remove with a slotted spoon and leave to cool.<\/p>\n<p>Now poach the pork. Turn the heat up again and bring the water back to a boil. Add the pork shoulder. It will take about 20 minutes, but there&#8217;s some variation depending on whether you are using a long, thin piece or a shorter, fatter one. You need to cook to an internal temperature of 62\u00baC\/145\u00baF.<\/p>\n<p>While the pork is cooling, slice the prawns in half lengthways.<\/p>\n<p>Place a block of vermicelli rice noodles in a bowl and cover with boiling water. Add 1 tsp salt and leave to soften for 4-5 minutes.<\/p>\n<p>Slice the pork as thinly as you can.<\/p>\n<p>Rinse the vermicelli rice noodles in cold water and drain thoroughly.<\/p>\n<p>Now, set everything out in a production line &#8211; the pork, prawns, noodles, coriander leaves, mint leaves and cucumber. Fill a shallow bowl with warm water and open the packet of rice paper wrappers. Cover the remainder with a clean towel and dip the first one in the water. It&#8217;ll soften beneath your fingers. Ignoring the packet instructions, remove before it feels entirely roll-able. It will continue to soften. You want pliable but not limp.<\/p>\n<p>Lay flat. Arrange the herbs, lettuce, cucumber and noodles on the top third of the wrapper. Tuck the pork slices up the against salad. Then the prawn halves in a third row. Make sure the cut side is facing upwards.<\/p>\n<p>Tightly roll the wrapper over the salad. Tuck the sides in and continue rolling. Place the finished Spring Roll on a plate with the seam facing downwards. If you need to store &#8211; lay in a single layer, cover with large salad leaves and cling-wrap. Overnight in the fridge is fine.<\/p>\n<p>For the dipping sauce &#8211; place 4 tablespoons of sunflower oil in a saucepan and soften the microplaned garlic. Then add the water and sugar. When the sugar has dissolved, add the Hoisin Sauce. Then the smooth peanut butter. Stir everything together over a low heat until it is smooth and shiny.<\/p>\n<p>Pour into a serving dish and top with roughly chopped roasted peanuts.<\/p>\n<p>Eat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 20 For the Spring Rolls: 300g pork shoulder 300g large raw, peeled prawns Salt 3 litres\/5 pints water One block of rice vermicelli noodles Fresh mint, leaves picked Fresh coriander, leaves picked \u00bd cucumber, cut into finger-length pieces and thinly sliced 1 soft lettuce 20 rice paper wrappers For the Peanut Dipping Sauce: 4 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"nf_dc_page":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"full-width-content","footnotes":""},"class_list":["post-2001","page","type-page","status-publish","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/2001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2001"}],"version-history":[{"count":2,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/2001\/revisions"}],"predecessor-version":[{"id":2006,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/2001\/revisions\/2006"}],"wp:attachment":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}