Pork and rice paper rolls

Yummy Pork and Prawn Rice Paper Rolls - a fresh take on lunch or dinner

Fresh flavours, healthy ingredients and very, very tasty! All wrapped up in a perfect little package.

October 1, 2020
Pork and rice paper rolls

Pork & Prawn Rice Paper Rolls

Fresh flavours and healthy ingredients make these rolls well worth the effort.

Ingredients

Makes 16 rolls

1 packet 22cm rice paper sheets

1 packet vermicelli bean noodles 100g

32mint leaves

16 cooked peeled prawns, de-veined and halved lengthways

4 slices roast pork (cut each into 4 strips to make 16)

1 cup bean sprouts

1 cucumber, de-seeded and cut into matchsticks

Dipping Sauce

3 tbs crunchy peanut butter

3 tbs hoi sin sauce

2 tbs water

Before you start

Prepare all the ingredients.

Lay down a clean damp tea towel.

Fill a wide-brimmed bowl with hot water.

Method

  1. Soak the vermicelli noodles in boiling water for 5 minutes or until soft. Rinse them under cold water and then drain and set aside.
  2. Briefly dip one sheet of rice paper in the bowl of hot water and lay it out flat on the tea towel. Wait a few seconds for the rice paper to soften.
  3. Lay 2 mint leaves, some bean sprouts and cucumber pieces and a small amount of vermicelli noodles in a line near the edge closest to you. Place 2 prawn halves and a pork strip along the middle of the rice paper.
  4. Carefully roll half way, then fold the sides in, then roll the rest of the paper roll. Practice makes perfect!
  5. Whisk the dipping sauce ingredients together in a bowl and serve with the rolls.

Tips & Tricks

  • Prepare all the ingredients (ie veggies cut and meat sliced, mint leaves removed, prawns halved, vermicelli noodles soaked and drained)
  • Small prawns can be left whole
  • Submerge the rice paper in the water, remove and place on flat surface before it's completely softened. The rice paper will continue to absorb the excess water and by the time you've added the fillings it should be ready to roll.
  • The hotter the water, the faster the rice paper will soften. Have it at a temperature you can work with.
  • Don't overfill your roll or it will be too difficult to handle.
  • Place ingredients near the bottom and leave space at the sides to tuck in.
  • Rice paper rolls are best eaten the same day.
  • Make it a family affair - prepare the ingredients and let everyone roll their own.

Experiment with other fillings

Try shredded chicken or duck, thinly sliced beef, coriander, slices of mango, avocado, lettuce, grated carrot, snow peas.

Back arrow white
Back