Prawn & Pork Rice Paper Rolls
Khanh OngIngredients:
- 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:
- 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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