I made up this recipe from eating shop bought rice paper rolls! This is another recipe that you can make as much or as little as you like!
Hints & Tips
- If you do not eat pork, you can substitute chicken breast
- You do need to decide how many you want to make before you purchase the ingredients. Each roll requires 3 medium sized prawns. Therefore, if you wish to make 10, you need to purchase 30 prawns! I have assumed 12 for this recipe.
- Prawns can be purchased pre-cooked or you an purchase uncooked prawns and pan fry and drain of any liquid before use.
- Rice paper can be purchased from most Asian grocery stores. They come in different sizes, make sure you purchase the right size – 16cm.
- GF, DF, Veg
- Category: Dairy Free, Entree, Fish / Seafood, Gluten Free, Pork, Vegetarian
Ingredients
- 36 Peeled and Cooked Prawns
- 1 Bunch Fresh Vietnamese Mint
- 1 Packet of 16cm Rice Paper
- 1 Packet of Rice Vermicelli
- 250 grams Pork Fillet - Whole Piece
- Sweet Chilli Sauce
Instructions
- Cook the pork fillet in boiling water as a whole piece. Drain and set aside to cool.
- Break off a handful of rice vermicelli and boil in hot water until cooked. Rinse, drain and allow to cool.
- Find a shallow bowl that is wider than the rice paper. I generally use the glass lid of an ovenproof dish or a glass pie dish. It must not be too deep.
- Place a clean chopping board on a bench.
- In front of the chopping board, line up from left to right, the rice paper, the Vietnamese mint, the prawns, the pork (cut into 0.5cm slices. Should be at least 12) and rice vermicelli.
- Pour hot water into the bowl. Place a rice paper sheet into the bowl.
- Wait a minute or so until it is cooked and then using a pair or tongs, carefully lift out onto the chopping board. If it is over-cooked, it is likely to stick together. If not, it will be soft enough and allow you to stretch it out to a circle on the chopping board.
- Take a long vietnamese mint leaf and place it in the centre of the rice paper sheet.
- Lay 3 prawns from top to bottom on top of the mint leaf.
- Lay a piece of pork on top of the prawns.
- Pick a small portion of rice vermicelli and place on top of the pork.
- Fold the top and bottom of the rice paper sheet in to the middle.
- Fold the right side of the rice paper sheet to the middle.
- Fold the left side of the rice paper sheet to the middle so it covers and sticks on top of the other side.
- Sprinkle water on to the serving dish. Using wet hands, carefully lift the rice paper roll onto the serving dish, seem side down. What you will now see is the Vietnamese mint leaf and 3 prawns visible on the table.
- Repeat until all rice paper rolls have been made. In between, keep sprinkling water on top of the rice paper rolls to ensure they stay moist.
- Keep sprinkling water on top of the rice paper rolls to ensure they stay moist. Serve immediately with sweet chilli sauce in a bowl.
- Serve immediately with sweet chilli sauce in a bowl.
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