Goi Cuon – Summer Rolls – Lucky Rolls

Boil pork belly in water until cooked but not too soft, then let cool.

Cut the meat into very fine slices, marinate with nuoc mam.

Add crayfish tails to boiling water and bring to a boil again. Then cook for 2- 3 min, remove and cut the crab tails in half lengthwise. Marinate with Nuoc Mam, ginger and lemon leaves.

Break rice noodles into smaller pieces, soak in hot water for 10 minutes and drain well. Set aside with lid closed for the time being.

Mix carrots and kohlrabi sticks with vinegar, salt and sugar and boil for half an hour. Then rub dry, mix with sugar, lime juice, chili sauce and peanuts.

Dip rice paper one by one in warm water, lay out on a wet kitchen towel. Top one-third of the sheets with half a lettuce leaf, a few noodles, vegetable mixture and meat, heaping four halved shrimp tails on top, along with a few bean sprouts and culinary herbs.

Roll up rice paper like a spring roll and arrange on a platter.

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