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

nuoc cham

Method:

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

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