Pork and Prawn Vietnamese Spring Rolls
1 / 1 Picture by:  vietlove
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Pork and Prawn Vietnamese Spring Rolls

These spring rolls are not deep fried but instead use a water soaked rice paper. The filling uses pork, prawns, coriander, mint and spring onions.

vietlove

Ingredients

Serves: 6 

  • Pork
  • 250g pork loin, in thin slices
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 eschalot, finely diced
  • 2 cloves garlic, crushed
  • Prawns
  • 250g raw prawns, cleaned and deveined
  • Rolls
  • 1 packet rice paper
  • 60g rice vermicelli noodles, boiled and drained
  • 4 sprigs coriander leaves, washed well
  • 5-7 spring onions, cut longwise in halves or thirds
  • 1 handful fresh mint leaves
  • 1/4 head green lettuce, cut into small pieces

Directions

Preparation:45min  ›  Cook:10min  ›  Extra time:1hour marinating  ›  Ready in:1hour55min 

  1. Pork: Marinate the pork in the fish sauce, sugar, garlic and eschalot for at least one hour.
  2. Boil or grill the pork until cooked through. Slice the pork pieces into strips.
  3. Prawns: Poach the prawns in a medium saucepan for 3-5 minutes until pink throughout.
  4. Slice the shrimp into halves lengthways.
  5. Rolls: On a large work surface clear a spot large enough to roll the rolls. Have all the ingredients in reach and a bowl of warm water.
  6. Dip one of the rice paper sheets into the warm water for about 3-5 seconds.
  7. Put it on the work surface in front of you. Let the rice paper soften for another 30 seconds or so.
  8. Add a little bit of all the ingredients on the bottom third of the roll. Roll it up halfway, tuck in the sides and finish rolling the rest or the way.
  9. Repeat with the rest of the ingredients.
  10. Serve with a dipping sauce of choice.

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