The ingredients that I will be using are a half pound of pork loin, a half pound of shrimp, rice paper, chives, vermicelli rice noodles, hoisin sauce, and Sriracha hot sauce.
The first step is to boil two pots of water on the stove (one to cook the meat and one to cook the noodles). Before I boiled the shrimp and pork, I cut the pork loin into small 1/4 inch thick pieces.
I let the pork and shrimp cook in the pot for only about 5 minutes to prevent them from being overcooked.
In the other pot I boiled 1/4 pound of vermicelli rice noodles until al dente, which was about 10 minutes, then I put them in a pasta strainer to drain the excess water.
To make the spring rolls, I first had to wet the rice paper on both sides with warm water to make it moist and pliable. Then I placed the ingredients on it in this order: pork and shrimp on the bottom, then the noodles, and finally the chives on top.
I rolled the spring roll similar to how you would roll a burrito. First wrap the sides so they overlap the ingredients, then start rolling it from the top.
With the ingredients I had, I was able to make nine spring rolls. I served them with hoisin sauce and Sriracha hot sauce for dipping.
They tasted great but one issue I had with these spring rolls was that they weren't wrapped tightly enough so the fillings had a tendency to fall out as I was eating them. Next time I will be making the vegetarian/vegan version of spring rolls.
