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.
Thanks Jenny!
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Need
- 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
Do
- 1
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.
- 2
Slice the pork thinly and set aside.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
Be gentle. If you are rough or fast you will rip the rice paper. Slowly peel it up off the plate as you roll.
- 9
Repeat until you've used all the filling.
- 10
Serve immediately with sweet garlic hoisin sauce or put them in the fridge for up to 3 hours before serving.
