Vietnamese spring rolls with two dips

Which sauce goes best with Vietnamese summer rolls? Have you always wondered about that too? Well then, read on... But hopefully you know that I discovered our gorgeous Tinkalu tableware during my eight years in Saigon and that it is particularly beautiful for Asian food?

Ingredients: 

100g thin rice noodles
1 teaspoon oil
2 carrots
1/2 cucumber
3 large lettuce leaves
3 coriander stems
3 mint stems
10-12 cooked shrimps and 1 pork loin or 200g tofu
2 tablespoons oil
3 tablespoons soy sauce
12 sheets of rice paper (22 cm Ø )
4 tbsp. soy sauce
4 tbsp. peanut butter
1 lime
1 bottle of ready-made hoisin sauce
chopped peanuts 

Preparation: 

Pour boiling water over the rice noodles for 2 minutes, then rinse with cold water. Peel the carrots and cucumber and cut into thin sticks. Cut the iceberg lettuce into fine strips. Pluck the leaves from the mint and coriander.
Clean the shrimps and halve them, or if you have chosen to use tofu, press it dry with kitchen paper. Cut into 12 long strips, fry in 2 tablespoons of oil for 10 minutes until crispy on all sides and season with 3 tablespoons of soy sauce.
Cook the pork loin for about 30 minutes and then rinse with cold water. Set aside about ¼ of the loin. Cut the rest into thin strips. 

To finish:

Briefly dip the rice paper in water (ideally in a deep plate filled with water) and place on a board. Layer the rice noodles, vegetables, herbs, shrimps and pork loin or, for the vegetarian option, the fried tofu.
Then fold the bottom part and the right and left sides over the filling and roll up. 

Sauce: 

The classic peanut sauce or the typical Hoisin sauce can be served with it. 

Peanut sauce:
Squeeze the lime and mix the juice with the peanut butter and soy sauce. 

Hoisin Sauce (preferred in South Vietnam, where I lived for many years, and is my clear favourite):
Chop the remaining pork into very small pieces, fry in a little oil and deglaze with the hoisin sauce. If necessary, thin with a little water and sprinkle the sauce with finely chopped peanuts.

What tableware should I use with Asian food?

If your question is what dishes to use for Asian food, the answer is clear: crockery handmade in Asia. Our Tinkalu tableware, with its organic form and subtle colours, perfectly matches the simple elegance of Asia. We have designed the many different bowls and dishes, from cereal/salad bowls to dip bowls and cute little spice bowls, especially for Asian cuisine. Tinkalu has the right bowl, plate and beautiful mug for tea or water for every occasion.