Vietnamese Prawn and Pork Rolls

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
15
Serves:
8
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes