Tuesday 10 September 2013

Pork and Prawn Summer Rolls

These are my absolute favourite part of a Vietnamese meal. I always order these before I order my pho or bun thit nuong. I haven’t tried my hand at the fried spring rolls but maybe another time. This is really a no brainer; it’s not difficult at all. I literally can throw these together in a few minutes. The only prep is the vegetables that you want to go inside. I generally get all of the fillings set up and sliced beforehand so that you have everything you need when you’re ready to roll up. They’re such a great snack and actually pretty good for you. This makes 8 rolls. Enjoy!

8 Sheets of rice paper
100g vermicelli rice noodles
100g cooked prawns
50g pork shoulder
4 spring onions sliced lengthwise
1 large carrot shredded
50g mint leaves
50g coriander leaves
100g shredded iceberg lettuce
Hoisin sauce and srirracha for dipping

To start:
Place all of your veg in little piles on a large plate or cutting board.
To cook the pork and prawns, bring a small pot of water to boil with a dash of salt.
Drop the pork in first and boil for about five minutes, then add the prawns boil until pink about 1 more minute.
Take out the pork and slice very thinly. Set aside.

To assemble:
In a large bowl pour 1 litre of half boiled water from the kettle in. (If you boil the kettle it will be too hot for you to get the rice paper out).
Get one rice paper and dip it into the water until it goes limp in the warm water, and then dunk the rest of the paper in, only for a few seconds or until it becomes very floppy and pliable.
Pull out and place on a plate try to get it as flat as possible.
Start to add some noodles, across the length of it on the edge closest to you, repeat with carrot, herbs, lettuce, shrimp and pork.
Next fold the sides of the rice paper over the mound and tuck and roll it, folding more rice paper inwards as necessary.
The paper sticks to itself so no need to worry about it coming undone.
Repeat for the rest of the rolls and serve with the hoisin sauce and srirracha for dips.

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