How To Make Vietnamese Rice Paper Rolls In 8 Easy Steps
Vietnamese Rice Paper Rolls
For a healthy entree or lunch, roll up your sleeves and dip into these
Prep 25 mins (plus soaking and resting) / Cook 15 mins / Makes 16
100 g vermicelli noodles
Boiling water, to cover
300 g pork fillet
2 tbsps hoisin sauce
1 tbsp peanut oil
16 round rice paper sheets (available at FairPrice or Cold Storage supermarkets)
16 prawns, cooked, peeled and halved lengthways
1 red capsicum, seeded and cut into thin strips
1 carrot, peeled, julienne
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
DIPPING SAUCE
½ cup hoisin sauce
¼ cup milk
¼ cup peanuts, chopped
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Place noodles in heatproof bowl and cover with boiling water. Set aside to soak 4 to 5 mins until tender. Drain well and cut roughly.
In shallow dish, combine pork and sauce, turning to coat. In a medium frying pan, heat oil on medium. Fry pork 8 to 10 mins, turning on all sides, until cooked through and golden. Rest, loosely covered with foil, until required. Slice thinly.
Working with one rice paper sheet at a time, soak in a bowl of warm water, 20 to 30 secs, until the rice paper just softens.
Squeeze off excess water and lay on a flat surface. You can line it with a clean tea towel.
Place 2 prawn halves, lengthways, 2 cm from edge facing you. Top with 2 pork slices, a small amount each of noodles, vegetables and herbs.
Fold both sides of the rice paper carefully over the filling.
Roll up halfway to enclose filling, then place a couple of mint leaves on open edge of paper to decorate. Roll up completely and repeat with remaining ingredients.
To make dipping sauce, combine hoisin sauce and milk in a small saucepan. Stir over low heat to combine. Stir in nuts.