Prawn & Pork Rice Paper Rolls

Khanh Ong

Ingredients:

  • 150g pork belly
  • 100g raw king prawns
  • 150g cooked vermicelli noodles
  • 1 bunch of mustard greens or spinach
  • 1 carrots julienned
  • 1 cucumber
  • 1 bunch of mint
  • 1 bunch vietnamese mint
  • 1 bunch coriander
  • 1 bunch garlic chives
  • 8 sheets of rice paper
  • salt

Garnish

Method:

  1. In a pot of salted boiling water with 1 tsp of salt poach the pork belly for 13-16 mins.
  2. Remove and plunge into an ice bath
  3. Poach the prawns for 2-3 mins then plunge into an ice bath and peel.
  4. Place all the vegetables and herbs into a large bowl
  5. Briefly place a sheet of rice paper in hot water then onto a plate
  6. Lay some halved prawns down then pork sliced on rice paper
  7. Top with vegetables and herbs.
  8. Roll and repeat

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