Every year during December it is a cheerful period. The shopping mall is covered with those beautiful Christmas trees decoration, crazy mega sales and season greeting. Christmas Song is spread out in every corner since weeks ago, it telling me that my special day in also around the corner. Ya, Today, 23rd December is my Birthday and I am so proud that Japan Emperor Birthday ( 天皇誕生日)　also fall on the same day.   So, it is also a public holiday in Japan.

Home made birthday cake by PL

This year, we had a gathering at HG’s house. I’ve got a home made cake special made for me. Amazing taste, especially when it’s just out from the fridge, cool and not so sweet..Yum! Yum! Thanks PL for the delicious cake.

And this time I prepared a free and easy dish of Vietnam Style Fresh Spring Roll (ベトナム風春巻き).

Vietnam Style Harumaki

2 reasons why I prepared the dish; I haven’t taken the dish for years since my last visit a Vietnamese Restaurant in Tokyo. And since I have some rice papers in stock, let utilize it and to get back some of sweet memories.

It is a healthy dish (non-fried variety) that you can have either a traditional ground pork and shrimp or vegetarian rolls. Plump it with soft vermicelli noodles, lettuce, cilantro and chives, then wrapped in thin, resilient (never thick or gummy) rice paper. Then dip into the sauce (Thai chili sweet and sour sauce). Perfect!! Look at the image above, the shrimp seems to welcome you to have a TRY on the delicious dish!!

Ingredients

Rice Paper                                         Thai Sweet Sour Chili Sauce

For Filling:

3-4 oz dried thin rice stick noodles
Boiling water, as needed
3/4 lb boneless pork loin, in one piece
12 large shrimp, peeled and deveined

For Assembly:

12 dried large rice paper rounds, each 8 1/2 inches in diameter
12 large red-leaf lettuce leaves or other soft, pliable lettuce, stiff stems discarded
1 large carrot, peeled and finely julienned, then tossed with 1 teaspoon sugar until softened, about 10 minutes
1 small cucumber, peeled and finely julienned
12 fresh mint sprigs
12 fresh cilantro sprigs, plus extra leaves for filling
1 tablespoon coarsely chopped dry-roasted peanuts

Directions:
Prepare the dipping sauce; set aside.

FOR FILLING: Place the noodles in a bowl, and add boiling water to cover. Let stand for 1 minute. Drain, rinse with cold water, drain again and set aside.

Place the pork in a saucepan, add water to cover and salt to taste. Bring to a boil. Cover, reduce the heat to medium-low and simmer until opaque throughout, about 20 minutes. Drain and let cool. Cut across the grain into very thin slices about 2 inches long and 1/2 inch wide. Set aside.

Bring a saucepan three-fourths full of water to a boil. Add salt to taste and the shrimp. Boil until they curl slightly and are opaque throughout, 1-2 minutes. Drain and rinse with cold water. Cut each shrimp in half lengthwise, pat dry and set aside.

FOR RICE PAPERS: Dampen several clean kitchen towels with water. Fill a pie plate with cold water. Spread a damp towel on a flat work surface. Dip 1 rice paper round at a time into the water and spread it flat on the towel. Continue dipping and laying the rice papers in a single layer. When you run out of room, lay a damp towel on top of the rounds and continue, always alternating a layer of rice papers with a damp towel. Let the rice papers stand until pliable, about 1 minute or longer.

TO ASSEMBLE: Place 1 pliable rice paper round on the work surface and position a lettuce leaf on the lower third of it, tearing the leaf as needed to make it fit and leaving uncovered a 1-inch border on the right and left edges. Take a small amount (about one-twelfth) of the rice stick noodles and spread in a line across the width of the leaf. Arrange one-twelfth each of the pork slices, carrot and cucumber, and 1 sprig of mint on the noodles. Fold the bottom edge of the rice paper over to cover the ingredients, then roll up tightly one complete turn. Fold in the left and right edges to enclose the filling. Across the top length of the roll, place 1 sprig of cilantro and 2 pieces of shrimp, end to end and cut side down. Finish rolling up the rice paper to contain the shrimp and form a taut spring roll. Set seam-side down on a baking sheet. Cover with a damp towel. Make the remaining rolls in the same way. The rolls may be made several hours in advance; cover with a damp towel and plastic wrap and refrigerate. Bring to room temperature before serving.