2 cogollos de lechuga o 1 corazón de lechuga (puedes usar otra clase de vegetal que te guste)
Hierbas aromáticas: opcional, se puede añadir menta, cilantro, cebollino, hierba buena, etc.
Para la salsa:
1/2 lima
Un chorrito de salsa de pescado
Medio diente de ajo
Una guindilla pequeña o salsa de chili
Una cucharada de postre de azúcar
Un chorro generoso de agua
Un chorrito de salsa hoisin (o salsa negra)
6 cacahuetes
ELABORACIÓN
Lo primero es hervir el solomillo de cerdo durante 10-15 minutos, con una pizca de sal y una pizca de azúcar. Una vez esté listo, cortar en pequeñas tiras.
Cocer el vermicelli durante 3-5 minutos hasta que quede al dente, retirar y limpiar con agua tibia.
Hervir las gambas durante 1 o 2 minutos hasta que dejen de ser translúcidas.
Lavar la lechuga y el resto de hierbas aromáticas. Cortar en trozos pequeños.
Salsa
Machacamos los cacahuetes.
Cortamos la lima por la mitad, después partimos una rodaja entera (para decorar) y exprimimos el jugo en un cuenco.
Troceamos el ajo en pedazos pequeñitos.
Añadimos salsas y resto de ingredientes.
Ensamblaje
Humedecemos la lámina de papel de arroz con agua usando la mano.
Colocamos en la mitad de la lámina un trozo de solomillo de cerdo, 1 o 2 gambas y lechuga, todo ello formando 3 líneas paralelas.
Envolvemos el conjunto, mojamos en salsa y a disfrutar.
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