Spring Rolls and Vietnamese Rice Paper Rolls

For the spring rolls and Vietnamese rice paper rolls, first prepare the spring rolls. Finely chop the pork and peanuts and mix with the soy sauce, sesame oil and finely chopped chili, season with the zest and juice of a quarter to half a lime.

Place a small amount of the filling (about a teaspoonful) on a spring roll sheet, coat the sheet with a little water and fold it over and deep-fry in hot oil until crispy.

For the rice paper rolls, cut the lettuce into thin strips. Pour boiling water over the glass noodles and let them sit for about 15 minutes. Cut the shrimp in half lengthwise.

Dip the rice paper in cold water for about 30 seconds and place on a wet kitchen towel. Spread the lettuce, some cilantro, a few bean sprouts, and a tablespoon of glass noodles on top, leaving the edge free, roll up tightly. The spring rolls and Vietnamese rice paper rolls are ready to eat immediately.

For the dip, boil water, sugar, vinegar, finely chopped chili pepper and peanuts together, season with lime juice and fish sauce.

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