Prawn and Pork Rolls Recipe

Recipes By Country/Region

Africa - African
Argentina - Argentinean
Armenia-Armenian
Brazil - Brazilian
Britain - British
Caribbean
China - Chinese
Costa Rica - Costa Rican
Denmark - Danish
Egypt - Egyptian
France - French
Germany - German
India - Indian
Ireland - Irish
Israel - Israeli
Italy - Italian
Korea - Korean
Malaysia - Malaysian
Mexico - Mexican
Middle Eastern
Morocco - Moroccan
Nepal - Nepalese
Norway - Norwegian
Pakistan - Pakistani
Panama - Panamanian
Paraguay - Paraguayan
Philippines - Filipino
Poland - Polish
Portugal - Portuguese
Puerto Rico - Puerto Rican
Russia - Russian
Saudi Arabia - Saudi Arabian
Singapore - Singaporean
South Africa - South African
Spain - Spanish
Sudan - Sudanese
Sweden - Swedish
Switzerland - Swiss
Thailand - Thai
Turkey - Turkish
Ukraine - Ukrainian
United States
Uruguay - Uruguayan
Venezuela - Venezuelan
Vietnam - Vietnamese
Yemen - Yemeni
Zimbabwe-Zimbabwean

 

 

 

 

Clay Pot Pork
Com Chien Tom - Shrimp Fried Rice
Cucumber Vinegar Sauce
Ginger Dipping Sauce
Pho Beef Noodle Soup
Prawn and Pork Rolls
Rice Noodle Dish
Shrimp Spring Rolls

Soy Sauce Dip
Thit Bo Kho-Spicy Beef Stew
Vegetable Curry
Vietnamese Ground Pork
Vietnamese Hot Sauce
Vietnamese Salad Rolls

Tuesday, October 24th 2017

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.


©2015 World-Recipes.info; All Rights Reserved