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Vietnamese Prawn and Pork Rolls

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“These are deliciously light and healthy. You can use left-over roast pork if you like. Although when I made this I left out the pork and added 2 extra prawns to each roll instead. Also I bought the prawns already pre-cooked and peeled. Makes a wonderful appertizer or entree dish.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Soften the rice papers by lightly brushing each one with warm water.
  2. Then, after about 20 seconds, fold in about 2.5cm/1in in on the two opposite sides and the top.
  3. For each roll, place a leaf of lettuce on a rice paper and pile on a few beansprouts, herb leaves and vermicelli.
  4. Add some pork and 2 prawns, and roll up.
  5. To make the nuoc cham dipping sauce, combine all ingredients with 2 tablespoons water.
  6. Serve the rolls with the nuoc cham for dipping.

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