This recipe is a Vietnamese favourite.The clean fresh flavours of prawn, pork, and lots of herbs are held together by the rice paper. A great starter to make and share with friends.
- 80 g dried vermicelli noodles
- 18 sheets of 22 cm round rice paper
- 18 cooked small tiger prawns, peeled and sliced in half
- 1 bunch perilla leaves
- 1 cup firmly packed shredded gem lettuce
- 120 g cooked pork neck, finely sliced
- 1 bunch mint
- 24 pieces garlic chives
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.
Cook the dried vermicelli noodles to packet instructions. Drain and cool.
To assemble the rolls, cut 6 sheets of rice paper in half. Fill a large bowl with lukewarm water and dip 1 whole sheet of rice paper in the water until it softens then lay flat on a plate. Dip a half sheet of rice paper in the water until softened and lay it vertically in the middle of the round sheet. This will strengthen the roll, preventing the filling breaking through.
In the middle of the rice paper, place 3 pieces of prawn in a horizontal line approximately 4 cm from the top. Below the prawns add some perilla leaves, lettuce, pork, mint and vermicelli.
To form the roll, first fold the sides into the centre over the filling, then the bottom of the rice paper up and over. Roll from bottom to top to form a tight roll, and just before you complete the roll add 2 pieces of garlic chives so that they stick out at one end.
Serve 2 rolls per person with dipping fish sauce.