But Thit Cha Gio

Ingredients

• Nuoc cham sauce (for serving)
• Peanuts (1/4 cup, crushed)
• Cilantro (1/4 cup)
• Mint leaves (1/4 cup)
• Lettuce (4 leaves, shredded)
• Bean sprouts (1 cup)
• Carrots (1, julienned)
• Shrimp (1/2 lb, peeled and deveined)
• Ground pork (1/2 lb)
• Spring roll wrappers (12 sheets)
• Garlic (3 cloves, minced)
• Sugar (1 tablespoon)
• Lime juice (2 tablespoons)
• Fish sauce (3 tablespoons)
• Pork shoulder (1 lb, thinly sliced)
• Vermicelli noodles (8 oz)

Instructions

1. Cook the vermicelli noodles according to package instructions. Drain and set aside.
2. In a bowl, combine the fish sauce, lime juice, sugar, and minced garlic. Add the sliced pork and marinate for 15 minutes.
3. Preheat the grill to medium-high heat. Grill the marinated pork slices for 2-3 minutes per side, or until cooked through. Set aside.
4. In a separate bowl, combine the ground pork, shrimp, carrots, and minced garlic. Mix well.
5. Soak the spring roll wrappers in warm water for a few seconds until pliable. Place a spoonful of the pork and shrimp mixture onto each wrapper and roll tightly, folding the sides in as you go.
6. Heat oil in a deep pan or fryer. Fry the spring rolls until golden brown and crispy. Drain on paper towels.
7. To serve, divide the cooked vermicelli noodles among 4 bowls. Top with grilled pork slices, spring rolls, bean sprouts, shredded lettuce, mint leaves, cilantro, and crushed peanuts.
8. Serve with nuoc cham sauce on the side.