Prawn and pork spring rolls

Prawn and pork spring rolls

Nem tôm thịt

By
From
Real Vietnamese Cooking
Makes
24
Photographer
Michael Fountoulakis

Originally from the south of Vietnam, these are the fresh spring rolls most Westerners are familiar with, because south Vietnamese refugees put them on their menus in the United States. Australia and other countries that took them in.

Ingredients

Quantity Ingredient
150g dried rice vermicelli
24 spring roll sheets, about 18 cm in size
1 small iceberg lettuce, or other crisp green lettuce, thinly sliced
200g char siu pork, cut into 24 pieces
coriander sprigs
mint
24 cooked prawns, peeled, demined and cut in half lengthways
24 garlic chives, cut in half
Peanut sauce, to serve

Method

  1. Soak the vermicelli in boiling water for 4-5 minutes. Gently stir to separate the noodles, then drain and refresh under cold water. Use kitchen scissors to cut the vermicelli into easy-to-manage lengths.
  2. Soften the rice paper sheets by dipping them one at a time into warm water for 1 second. Do not soak the sheets as they will become too soft and tear when rolled. Place on a flat surface, wait for 20 seconds, then soak up any excess water with a clean cloth.
  3. In a straight line along the bottom third of a sheet, place some lettuce, noodles, pork and herbs. Bring the buttom of the wrapper up over the filling, then fold in the sides. Place two prawn halves and two bits of garlic chive on the wrapper and continue rolling.
  4. Set aside, seam side down, while preparing the remaining spring rolls.
  5. Serve with the peanut sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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