Vietnamese Summer Roll

 Making blue cheese dressing is actually very simple, best of all, you can do almost anything with it!

Makes ~ 12 rolls 

Ingredients:

• 6 shrimps, peeled and deveined 
• 12 sheets of rice paper
• 1 quart water
• 1/2 pound pork belly, sliced 
• rice vermicelli noodles 
• green leaf lettuce 
• hoisin sauce
• peanut butter

Directions:

1. In a pot, bring water to a boil. Boil pork belly for 20 minutes or until thoroughly cooked. Once cooled, slice and set a side. In the same water, cook deveined and shelled shrimp until orange. Let cool and set aside. Once cooled, sliced shrimps in half. 

2. Put one quart of water in a shallow bowl. This will be used to wet the rice paper. Dip the rice paper in water just so that the entire rice paper sheet is wet. Set aside on a plate to soften. Once softened, layer one half shrimp slice, pork slice, lettuce, and a small palmful of noodles. Begin rolling the rice paper over the ingredients into a log. Once you roll up about half way, fold in the two sides and then continue rolling, thus forming a summer roll. Repeat until ingredients are finished. 

3. To make sauce, mix together 2 parts hoisin sauce and 1 part peanut butter. To this, add 1 teaspoon of water. Mix well and serve with summer rolls.