Vietnamese Prawn and Pork Rolls |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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These are deliciously light and healthy. You can use left-over roast pork if you like. Although when I made this I left out the pork and added 2 extra prawns to each roll instead. Also I bought the prawns already pre-cooked and peeled. Makes a wonderful appertizer or entree dish. Ingredients:
8 rice paper sheets (20 cm/8in diameter) |
1 lettuce |
55 g bean sprouts (ends removed) |
fresh basil |
fresh mint |
fresh coriander leaves |
115 g rice vermicelli, boiled quickly in water |
115 g boneless pork, boiled and thinly sliced |
16 medium prawns, steamed and peeled |
1 tablespoon nuoc nam (fish sauce, available from most asian grocers) |
3 tablespoons lime juice |
1 garlic clove, finely chopped |
1 fresh red chile, finely chopped |
1/2 teaspoon caster sugar |
2 tablespoons water |
Directions:
1. Soften the rice papers by lightly brushing each one with warm water.
2. Then, after about 20 seconds, fold in about 2.5cm/1in in on the two opposite sides and the top.
3. For each roll, place a leaf of lettuce on a rice paper and pile on a few beansprouts, herb leaves and vermicelli.
4. Add some pork and 2 prawns, and roll up.
5. To make the nuoc cham dipping sauce, combine all ingredients with 2 tablespoons water.
6. Serve the rolls with the nuoc cham for dipping.
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