Makes 4 to 6 rolls
Preparation and cooking time: 1 hour


2 bundles vermicelli noodles
Hot water

Shrimp stock:
16 pieces shrimps
4 cups water
2 tablespoons atsuete powder

300 grams pork belly
1/3 cup tofu, cut into small squares
5 pieces garlic cloves, minced
4 tablespoons flour
2 tablespoons fish sauce
Pepper to taste
4 pieces calamansi, juiced

Rice paper wrapper
1 piece spring onion, cut into strips
4 tablespoons tinapa flakes
2 pieces hardboiled egg, sliced
4 tablespoons crushed chicharron


1. Soak vermicelli noodles in hot water. Set aside.

Shrimp stock:
1. Peel the shrimps and set aside the meat.
2. In a pot with the water under medium heat, add the shrimp heads and shells. Bring to a boil then lower heat to simmer for 15 minutes, crushing the heads and shells into the stock.
3. Strain the shells and mix in the atsuete powder. Set side.

1. In a pan over medium heat, fry the pork belly until the fat has rendered and meat turns crispy. Set aside the pork and chop into small strips.
2. In the same pan, fry the shrimp until pink. Set the shrimp aside.
3. After, fry the tofu until golden brown. Set the tofu aside.
3. Add the garlic in the pan and saute until golden. Mix in the flour and whisk until the flour is cooked.
4. Add the shrimp stock, whisking constantly until combined. Season with patis, pepper, and calamansi. Set aside.

1. In a plate, wet a rice paper wrapper with about 2 tablespoons of water. Move around until the wrapper has softened. Transfer to a dry plate.
2. In the middle of the wrapper, place about 3 shrimps, 6 strips of spring onion, 2 teaspoons of tinapa flakes, 1 to 2 tablespoons sauce, a handful of strained vermicelli noodles, 4 pieces pork belly strips, 6 to 8 pieces tofu, 3 slices egg, and a sprinkle of crushed chicharron.
5. Fold the vertical sides of the wrapper to the middle. Then taking the lower end, fold up, making sure the contents are tight. Continue to roll until the sealed. Serve immediately.

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