SUMMER ROLLS

• Add rice vermicelli into boiling water and bring back to a boil. Cook for 5 minutes then turn off the heat and allow the noodles to stand in the pot for another 5 minutes. Strain and rinse under cold water, then leave to dry. For this recipe, it’s best to cook and strained the noodles for at least 30 minutes before rolling.
• In boiling water, add small shrimp and bring back to boil until shrimp turned red. Do not leave the shrimp boiling for too long for it will became tasteless. Strain and rinse under cold water to cool it down, then peel the shrimp
• Clean pork with salt and hot water. Slice the pork in smaller pieces so that the inside parts can be cooked faster. In boiling water, add pork next and bring back to boil, then lower the heat and let it simmer for 15 minutes or until both outside and inside meat are cooked.
• Fill a large bowl with warm water and dip one whole sheet of rice paper in the water until it softens, then lay it on a plate. Dip a half sheet of rice paper in the water and lay it vertically in the middle of the round sheet. This will strengthen the roll, preventing the filling breaking through.
• In the middle of the rice paper, place three pieces of shrimp in a horizontal line approximately 1.5 inches from the top. Below the shrimp, add some pork, lettuce, perilla leaves, mint and vermicelli.
• Fold the sides into the center over the filling, then the bottom of the paper up and over. Roll from bottom to top to form a tight roll, and just before complete the roll, add two pieces of garlic chives so that they stick out at one end. Serve two rolls per person, with hoisin dipping sauce.

HOISIN DIPPING SAUCE

• In saucepan, combine the hoisin sauce and the rice vinegar, pace over medium heat, and stir in the milk. Continue to stir until just before boiling point is reached, then allow to cool.
• To serve, add roasted peanuts and finely slice the chile to garnish the sauce.
• This sauce will last for up to one week if stored in the refrigerator.

ROASTED PEANUTS

• In dry wok, stir-fry the peanuts over a medium heat until the peanuts are cooked to a soft brown color.
• Crush the peanuts in a mortar until coarsely ground.
• The roasted nut will keep in an airtight container for up to 2 weeks.