Spring Rolls With Shrimp

1/4 kl pork loin with fat slice thinly

1/4 kl fresh, raw medium shell-on shrimp cut into half

1 large cucumber cut into strips

12 rice-paper rounds

2 large carrots cut into strips

1 head organic lettuce

1 cup fresh basil leaves

1/2 tbsp salt 

2 cups cooked rice vermicelli

Procedure:

1. Boil pork and shrimp in separate cooking pot, add salt to taste.

2. Cut cucumber and carrots into strips

3. To begin with, submerge 1 rice paper into lukewarm water for 2 seconds only. Do not over do it to avoid tearing of rice papers, lay flat into plate and arrange the veggies,vermicelli, pork and shrimp.

4. Secure every corner then roll it tightly but carefully to avoid tearing.

Dipping Sauce:

5 tbsp Sweet Hoisin sauce

3 tbsp Peanut Butter

2 Cloves Garlic diced

1 tsp cooking oil

2-3 tbsp of water

Procedure:

1.Heat oil in a pan, saute garlic until golden brown.

2. Add 2-3 tbsp of water

3. Add peanut butter

4. Add hoisin sauce

5. Heat until smooth and creamy

6. You can add a tsp of sugar if you want sweatier sauce or if your hoisine sauce is not sweet.

7. You can also add chili if you want hot sauce.

8. Lastly, put crush peanut on top of the sauce to make it yummier.  

We made this recipe during my daughter's 5th birthday. It surprised me when my daughter pick one and eat it. I didn't' expect that she would love this recipe. 

I thought before that this recipe is a Thai spring rolls but my husband told me that this is a Vietnamese spring rolls. When i looked up on Google both recipes have similarities, i think it just have 1 or 2 ingredients that makes the recipe differ from each other, and the sauce also is the only thing that are not the same. But the procedure on how to make the rolls is similar.