Monsoon Rolls

READY IN: 1hr 30mins
YIELD: 16 rolls




  • Dipping Sauce: Place all sauce ingredients in a small saucepan over medium heat. Stir for about 5 minutes. Remove from heat, and allow to cool. Sauce can be made ahead of time and stored in the refrigerator until ready to use.
  • Pork: Combine soy sauce, sugra, pepper and garlic in a bowl, and add pork, and marinate at room temperature for about 30 minutes.
  • While pork is marinating, cook soba noodles for about 8 minutes in 8 cups boiling water. Drain noodles and rinse in cold water. Set aside.
  • Cut cucumber and mango into julienne srips, about 3 inches long. Cut red leaf lettuce into strips, about 4 x 2 inches. Set aside.
  • Cook pork on a grill or in a saute pan over medium high heat. Allow to cool.
  • Bring medium pot of waqter to a boil, add prawns, and turn down to a simmer. Cook prawns about 5 minutes. Drain prawns and peel shells. Slice each prawn in half lengthwise.
  • To Make Rolls: Dip a rice paper wrapper into bowl of warm water. Shake off excess water. Lay wrapper on cutting board. In center of rice paper, place 3 prawns in a row crosswise. Below prawns (closer to you), place a strip or two of red lettuce leaf. On top of the lettuce, add some soba noodles, cucumber, mango, mint leaves and pork. Don't overstuff, or ti will be harder to wrap. Fold in the two side edges of the rice paper, then roll the whole thing into a log. Repeat, making more rolls, until you've used up all the filling. Serve with dipping sauce.