Vietnamese Prawn and Pork Rolls

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READY IN: 35mins
Recipe by Terese

These are deliciously light and healthy. You can use left-over roast pork if you like. Although when I made this I left out the pork and added 2 extra prawns to each roll instead. Also I bought the prawns already pre-cooked and peeled. Makes a wonderful appertizer or entree dish.

Ingredients Nutrition

Directions

  1. Soften the rice papers by lightly brushing each one with warm water.
  2. Then, after about 20 seconds, fold in about 2.5cm/1in in on the two opposite sides and the top.
  3. For each roll, place a leaf of lettuce on a rice paper and pile on a few beansprouts, herb leaves and vermicelli.
  4. Add some pork and 2 prawns, and roll up.
  5. To make the nuoc cham dipping sauce, combine all ingredients with 2 tablespoons water.
  6. Serve the rolls with the nuoc cham for dipping.

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