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Skill level

Average: 3.7 (26 votes)



  • 200 g pork belly

  • 10 prawns, cooked and peeled
  • 1 lettuce
  • 1 bunch Vietnamese mint
  • 1 bunch coriander
  • 1 packet large rice paper rounds
  • 100 g vermicelli noodles, softened in hot water
  • 1 bunch garlic chives


Dipping sauce

  • ½ jar hoisin sauce

  • 2 tbsp smooth peanut butter

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.


Cooling time 15 minutes

Put the pork belly into salted boiling water for 15–20 minutes. When cooked, remove from the water, cool and cut into thin slices. Slice the cooked and peeled prawns in half lengthways. Slice the lettuce and roughly chop the mint and coriander.

Take one sheet of rice paper and dip it in a bowl of hot water to soften. (Change the water when it cools down.) Place on a flat surface and top with 2 halves of a prawn, 2 or 3 slices of pork belly, mint , coriander, lettuce and vermicelli noodles.

Fold in each side of the rice paper to stop the filling from escaping. Then roll the rice paper over the ingredients. Before completing the roll add 2 strips of garlic chives so when the roll is finished they stick out the end.


Dipping sauce
Pour the hoisin sauce into a saucepan and heat, add peanut butter and ½ cup water. Stir over a moderate flame until the mixture is smooth. If it needs more thickening, add a little cornflour mixed with water.