Ingredients:

  • 225g ground pork (lean)
  • 60g minced shrimp, peeled and deveined
  • 50g carrot, shredded
  • 60g green onion, thinly sliced
  • 15ml soy sauce
  • 5g toasted sesame oil
  • 2g garlic powder
  • 1g white pepper
  • 11 sheets circular rice paper
  • 30ml neutral oil
  • 60g creamy peanut butter
  • 15ml hoisin sauce
  • 15ml fresh lime juice
  • 5ml sriracha
  • 20ml warm water

Instructions:

  1. In a large mixing bowl, combine the ground pork, minced shrimp, shredded carrots, and green onions.
  2. Stir in the soy sauce, sesame oil, garlic powder, and white pepper.
  3. Mix vigorously in one direction for 1-2 minutes until the mixture becomes slightly tacky to ensure the filling stays bound.
  4. Dip one sheet of rice paper into warm water for 5-10 seconds until pliable but still slightly firm; lay flat.
  5. Place approximately 30g of filling in the lower center of the paper.
  6. Fold the bottom edge over the filling, tuck in the sides tightly, and roll upward.
  7. Wrap a second dampened sheet of rice paper around the first roll for extra durability.
  8. Spray the rolls lightly with neutral oil to ensure a crisp exterior.
  9. Air fry at the designated temperature for 10 minutes or until mahogany-colored and shattering.
  10. Whisk together peanut butter, hoisin sauce, lime juice, sriracha, and warm water to create the dipping sauce.