Friday, September 03rd 2010

Prawn and Pork Rolls

8 rice paper sheets; 8-inch diameter
1 head of lettuce; any type that has soft leaves
55 g bean sprouts (ends removed)
fresh basil
fresh mint
fresh coriander leaves
115 g rice vermicelli, soaked in hot water until soft
115 g boneless pork, braised and sliced
16 medium prawns, steamed, peeled, and de-veined

For the nuoc cham dipping sauce
1 tablespoon vietnamese fish sauce
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 brushing each one with warm water. Or you can soak each one in a bowl of warm water. Then, after about 20 seconds, fold in about 1-inch 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.