Prep 30 mins
Cook 5 mins
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.
- 8 rice paper sheets (20 cm/8in diameter)
- 1 lettuce
- 55 g bean sprouts (ends removed)
- fresh basil
- of fresh mint
- fresh coriander leaves
- 115 g rice vermicelli, boiled quickly in water
- 115 g boneless pork, boiled and thinly sliced
- 16 medium prawns, steamed and peeled
For the nuoc cham dipping sauce
- 1 tablespoon nuoc nam (fish sauce, available from most Asian grocers)
- 3 tablespoons lime juice
- 1 garlic clove, finely chopped
- 1 fresh red chile, finely chopped
- 1⁄2 teaspoon caster sugar
- 2 tablespoons water
- Soften the rice papers by lightly brushing each one with warm water.
- Then, after about 20 seconds, fold in about 2.5cm/1in in on the two opposite sides and the top.
- For each roll, place a leaf of lettuce on a rice paper and pile on a few beansprouts, herb leaves and vermicelli.
- Add some pork and 2 prawns, and roll up.
- To make the nuoc cham dipping sauce, combine all ingredients with 2 tablespoons water.
- Serve the rolls with the nuoc cham for dipping.