Lucky Rolls with Pork and Shrimp – Goi Cuon

Beat egg, bake an omelet of it and cool.

Pork briefly rinse, dry and cook for about half an hour.

Cut the pork into paper-thin slices.

Meanwhile, moisten rice leaves with a water sprayer and place on a damp dish rack.

Do shrimp with shell in about 5 min, following remove shells and cut shrimp in half.

Rinse soy germs briefly and drain.

Rinse cucumber and cut into narrow strips.

Select, rinse and drain lettuce.

Briefly rinse and dry mint and coriander sprigs and chives.

Also briefly rinse and drain shallot leeks.

Cut omelet into strips (about 3 x 10 cm).

Prepare 8 lettuce leaves and fill each with the following ingredients: a tiny bit of pork, soy germ, 1/2 cucumber strips, mint, shrimp sprigs, cilantro sprigs, and chives.

Roll up lettuce leaves each and wrap each in a rice leaf.

Pour hoisin sauce into a sauce pan, sprinkle with peanuts.

Serving: Place two fortune rolls on each plate, garnish with mint sprigs and chives.

Eating: You dip the fortune roll into the hoisin sauce and bite off pieces at a time. You eat with your fingers.

Drinks: Herbal tea

Tips: The “lucky roll” is excellent for a reception or possibly a party. Serve on the spot after preparation if possible.