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Pork And Shrimp Spring Roll (Goi Cuon) With Peanut Sauce (Nuoc Leo) Recipe

Nutrition per serving    (USDA % daily values)
CAL
718
FAT
54%
CHOL
72%
SOD
110%

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Ingredients for 4 servings

Peanut or olive oil, optional

1 pound pork tenderloin, trimmed

1/4 cup unsalted roasted peanuts, finely chopped

1 tablespoon sugar

1 shallot, finely chopped

2 cloves garlic, minced

1/4 cup hoisin sauce

1/2 cup plus 2 tablespoons chicken stock or water

1/4 teaspoon freshly ground black pepper

1/2 teaspoon sugar

Sriracha sauce, for garnishing, optional

Peanut Sauce, (Nuoc Leo), recipe follows

1 tablespoon tomato paste

1/2 pound fine rice vermicelli (bun)

1 1/2 tablespoons Vietnamese fish sauce

24 cilantro sprigs

1 carrot, cut into julienne

1 fresh red Thai chile pepper, seeded and thinly sliced, optional

1 tablespoon peanut oil

1 pound boiled shrimp, sliced in 1/2 lengthwise

1 medium cucumber, halved lengthwise and then thinly sliced on the diagonal

1 1/2 cups thinly shredded romaine lettuce

3 garlic cloves, minced

48 Thai basil leaves

12 (10-inch) rice paper wrappers (banh trang)

2 tablespoons peanut butter

1 teaspoon chili paste

48 mint leaves

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