Summer Rolls (Goi Cuon)

Directions

1. Soak the rice vermicelli in lukewarm water to cover in a bowl, till rehydrated and softened, about 15 min. Drain and squeeze the noodles to get rid of the excess water.
2. Bring a pot filled with water to a boil over high heat. Place the rice vermicelli in a sieve and lower it into the boiling water for 5 seconds. Remove the vermicelli and transfer to a bowl. When cold sufficient to handle, divide the vermicelli into 12 equal portions.
3. In the same boiling water, cook the pork tenderloin till cooked through, about 10 min. When cold sufficient to handle, thinly slice the pork.
4. In the same water, cook the shrimp till they turn opaque, about 1 minute. When cold sufficient to handle, cut in half lengthwise and devein.
5. Pour lukewarm water about 1 inch deep into a square or possibly rectangular dish. Separate and soak 4 wrappers at a time till pliable, about 5 min. Place a clean kitchen towel on your work surface, then place each rice paper on the towel. With another kitchen towel, gently blot each wrapper till it is no longer wet but remains sticky.
6. Leaving 1 inch uncovered on the side closest to you and the adjacent sides, place a lettuce leaf, vermicelli portion on top, 3 shrimp halves (overlapped), 2 pork slices (overlapped), 2 mint leaves, and some carrot on each rice paper. Fold wrapper once over the filling, then mix in the sides, and continue rolling tightly to the end.
7. Repeat this process with the remaining ingredients to make 12 rolls. Wrap in a damp towel or possibly with plastic wrap till ready to eat. Serve with Nuoc Leo.
8. This recipe yields 12 rolls for 4 to 6 servings.