Crispy pork and prawn rice paper rolls

Pork and prawn is a popular combo for rice paper rolls. Keep the flavours fresh by packing them with loads of veggies - avocado, lettuce, cucumber, green onion - and serve with hoisin.

Crispy pork and prawn rice paper rolls Credit: Richo's Bar Snacks

• makes

  20

• prep

  30 minutes

• difficulty

  Easy

Ingredients

• 1 packet coloured rice paper
• ½ cup toasted sesame seeds, plus extra to garnish
• ½ cup fried shallots, plus extra, to garnish
• ½ cup chopped roasted peanuts, plus extra, to garnish
• 1 avocado, sliced
• 10 cooked prawns, peeled, deveined, sliced lengthways
• 1 red oak lettuce
• 1 long red chilli, cut into batons
• ½ bunch coriander
• 1 cucumber
• 6 spring onions, sliced, plus extra to garnish
• 250 g piece cooked, crispy pork, sliced
• kewpie mayonnaise
• ½ cup Sriracha sauce
• ½ cup hoisin sauce

Instructions

1. Place a rice paper sheet in a dish of water. Turn in water for 3–5 seconds, or until it begins to soften. Place on a clean chopping board or surface.
2. Sprinkle with a pinch of sesame seeds, fried shallots and peanuts. Layer with avocado, prawn, lettuce, chilli, coriander, cucumber, spring onion and pork. Drizzle over mayonnaise and Sriracha. Fold and wrap to form a cigar shape. Repeat with remaining ingredients.
3. Cut each roll into three slices and place on a plate so filling can be seen. Serve with a bowl of hoisin sauce garnished with toasted sesame seeds, fried shallots, peanuts and chopped spring onion.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.