This recipe can be made up to 3 hours in advance - but is best made just before eating. The longer you leave the rice paper after rolling - the firmer it gets. Eventually it will return to it's dried crunchy state. You can purchase the Chinese pork already prepared from your local Chinese Restaurant. Serve with my Vietnamese Rice Paper Roll Dipping Sauce -
Ingredients
| 1 Packet Rice paper sheets |
| 500g Pork Fillet Chinese Style (cooked) |
| 500g cooked Prawns (shelled & de-veined) |
| 1 Lettuce - washed |
| 1 bunch Vietnamese Mint |
| 1 bunch Coriander |
| 1 packet Asian Vermicelli Rice Noodles |
| 1 Bunch Spring Onions |
| Water for boiling |
Instructions
Cut the pork up into thin slices. Cut Vietnamese mint and coriander into fine pieces. Break Lettuce up into pieces roughly 5cm's square. Split spring onions into halves lengthways.
Boil water and remove from heat - soak Vermicelli noodles in the water for about 5 mins or until soft. - remove from water and cool by running under cold water. Allow them to sit out of water to cool down and swell as they soften.
Heat some water in a large frying pan - it doesn't have to be boiling - just hot. Then dunk the rice paper roll sheets into the water one at a time. Only leave them in the water for 5 seconds ensuring that they become wet all over. Remove and place on a flat plate - and allow to sit until fully soft (about 1 min).
Fill the roll sheet with a few pieces of pork - 2 or 3 prawns depending on size - some lettuce and herbs and some Vermicelli. Place a strip of spring onion 2/3rd's in and 1/3 out of the sheet.
Roll the sheet up by starting on the part closest to yourself - then when half rolled - roll in the sides of the sheet sealing the bottom and sides - then finish the roll.
The secret to the perfect Roll is to NOT fill too much. If you overfill - you will find that the roll will burst open (not ideal!)
When complete - cover with Glad Wrap (advertising fee please) and pop into the fridge.
Serve with the dipping sauce.