Gỏi Cuốn (Vietnamese Fresh Spring Rolls with Shrimp and Pork)

Cook rice vermicelli according to package directions (usually 3–4 minutes in boiling water). Drain, rinse under cold running water until completely cool, and set aside.

Halve each shrimp lengthwise (or leave whole if very small). Slice cooked pork belly into thin strips. Wash and dry lettuce, mint, and cilantro. Tear lettuce leaves into palm-sized pieces.

Fill a large shallow dish or pie plate with warm (not hot) water. Dip one rice paper sheet for 10–15 seconds until pliable but still slightly firm. Lay flat on a clean, damp cutting board.

Place one lettuce piece in the lower third of the wrapper. Top with a small bundle of vermicelli, 3–4 mint leaves, 2–3 cilantro sprigs, a few pork strips, and a pinch of chives. Lay 2–3 shrimp halves horizontally just above the pile, pink-side down.

Fold the bottom edge of the wrapper up and over the filling. Fold in both sides snugly, then roll upward firmly but gently until sealed. The shrimp should be visible through the wrapper.

Repeat with remaining wrappers and filling. Slice each roll in half on the diagonal and serve immediately with peanut sauce (or nước chấm, a Vietnamese fish sauce dip).