Fresh Rice Paper Rolls
Fresh Rice Paper rolls have to be one of the first Vietnamese foods I was ever introduced to and I loved them then as I do now. They are super easy to make once you get everything organised ahead of time. The kids will enjoy assembling them too, so make it a family effort and enjoy.
OH, and that sauce...seriously good. You could also use Chilli Jam optionally or with! Just yummy.
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- 300 Grams pork belly or tenderloin
- 1 Pinch pink salt flakes BUY
- 30 cooked, peeled prawns, butterflied
- 100 Grams rice noodles. Cooked as per packet instructions
- 20 rice paper sheets
- 1 iceberg lettuce, finely shredded
- 2 lebanese cucumbers, cut into 5cm, sticks
- Bunches fresh mint leaves
- Bunches garlic chives
- 1 Batch Sweet Garlic Hoisin Sauce to taste Recipe
Place a medium saucepan on the stove. Fill with enough water to cover the pork. Once the water is boiling, add a big pinch of salt and the pork. Reduce heat and cook on medium until pork is cooked through.
Slice the pork thinly and set aside.
Clear bench space and set up the following (starting from the left): prawns, pork, noodles, lettuce, cucumber and herbs. In front place four dinner plates side by side.
Fill a large dish with cold water. Dip each rice paper sheet completely in the water for a second. Shake off excess water and place on to each plate.
Once the sheets are soft, place 3 prawn pieces just below the half way point side by side. Top with a few pieces of pork, cucumber, noodles, lettuce and mint.
To roll, bring the shorter sides of the rice paper toward the middle first, one side at a time. Use your fingertips to stick it down so it doesn't move.
Then bring the bottom edge closest to you up and over to cover the filling. Add a few pieces of garlic chives, then roll it like you would a sleeping bag.
Be gentle. If you are rough or fast you will rip the rice paper. Slowly peel it up off the plate as you roll.
Repeat until you've used all the filling.
Serve immediately with sweet garlic hoisin sauce or put them in the fridge for up to 3 hours before serving.
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