Vietnamese Rice Paper Rolls
Angie Hong
INGREDIENTS
2 slices of thinly sliced cooked pork
1 cooked king prawn sliced in half
2-3 lettuce leaves (green oak, butterà)
2-3 Mint leaves and Vietnamese mint leaves
10 or so Bean sprouts
1 Garlic chive (cut into 10cm lengths)
A handful of Rice Vermicelli
2 large and 1 small sheet of Rice Paper
DIPPING SAUCE
Crushed Peanuts (to taste)
1/2 cup of smooth peanut butter
1 cup Hoisin Sauce
1/2 cup of boiling water
1 tsp minced chillies
METHOD
Place the 3 sheets of rice paper on top of each other and dip into hot water. Lay flat on a large plate. In the middle of the rice paper, lay the two pieces of pork (next to each other). Place the halved prawn underneath on the rice paper and stack the vermicelli, lettuce, mint leaves, and sprouts on top. Fold in the two sides of the rice paper and place the chive stem on top then roll from the top to the bottom.
Mix together the crushed peanuts, smooth peanut butter, hoisin sauce, boiling water and the minced chillies and serve in a small bowl with the rolls.
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