Goi Cuon (Vietnamese Spring Roll With Pork And Prawns) - cooking recipe

Ingredients

1/2 pound pork tenderloin, cut into thin strips
1/2 pound prawns, peeled and deveined
1/4 pound rice vermicelli noodles
1 (12 ounce) package rice wrappers (such as Blue Dragon(R))
1 bunch fresh cilantro, leaves picked from stems
5 spring onions, cut in half
1/4 cup fresh mint leaves, or more to taste
1/4 head romaine lettuce, cut into bite-size pieces

Preparation

Heat a skillet over medium heat; cook and stir pork in the hot skillet until cooked through, 5 to 7 minutes.
Bring a pot of water to a boil; add prawns and cook until meat is pink. Drain water and slice prawns in half lengthwise.
Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli and return to a boil. Cook until vermicelli is tender yet firm to the bite, 2 to 4 minutes. Drain.
Fill a large shallow bowl with warm water.
Dip a rice wrapper into the warm water until softened, 3 to 5 seconds. Place rice wrapper on a work surface. Let the rice paper soften for about 30 seconds. Arrange pork, a prawn half, vermicelli noodles, cilantro, spring onions, mint leaves, and romaine lettuce on the bottom third of the wrapper; roll it up halfway, tuck in the sides, and finish rolling the rest of the way. Repeat with the remaining ingredients.