Prawn and Pork Spring Rolls with Peanut Sauce

    Prawn and Pork Spring Rolls with Peanut Sauce

    45saves
    1hour15min


    51 people made this

    These are fresh, not fried spring rolls. They are perfect with the hoisin-peanut sauce and delicious for a party.

    Ingredients
    Serves: 12 

    • Rolls
    • 250g pork fillet
    • 250g medium raw prawns
    • 250g rice noodles
    • 12 round rice paper wrappers
    • 1 bunch Thai basil, leaves removed
    • good handful chopped fresh coriander
    • 15 mint leaves, chopped
    • 150g beansprouts
    • Sauce
    • 1 cup hoisin sauce
    • 1 tablespoon smooth peanut butter
    • 1 tablespoon water
    • chopped roasted peanuts

    Directions
    Preparation:45min  ›  Cook:30min  ›  Ready in:1hour15min 

    1. To make rolls: Bring a medium stockpot of lightly salted water to the boil. Add pork, reduce heat and simmer for about 10 minutes, to an internal temperature of 70 degrees C. Allow pork to cool, then slice into thin strips.
    2. Bring another stockpot of lightly salted water to the boil. Cook prawns 2 to 3 minutes, or until opaque. Drain, allow to cool slightly and pat dry with paper towels. Peel, devein and slice in half.
    3. Again, bring a stockpot of water to the boil and cook rice noodles until tender, stirring occasionally, about 7 to 8 minutes. Strain and rinse well to prevent sticking.
    4. Fill a medium bowl with warm water. Dip each rice paper wrapper in water for about 30 seconds until soft and flexible. Place wrapper on a flat surface, and put 2 basil leaves in the centre, side by side, about 5cm from edge of wrapper. Place 4 to 5 prawns halves on the basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with coriander, mint, and top with beansprouts. Starting at one end, roll the wrapper over once, fold both sides in towards centre, and continue rolling as tightly as possible without tearing. The result should be a roll about 3 or 4cm thick. Serve rolls with hoisin-peanut sauce for dipping.
    5. To make sauce: Warm hoisin sauce, peanut butter and water in a saucepan over medium high heat. Bring to the boil, then immediately remove from heat. Pour sauce into a serving bowl and garnish with chopped peanuts.

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    Reviews (5)

    by
    4

    Used different ingredients. I just made these for a party and they were a hit. I made some with prawn (used the frozen stuff (no pork-too much work). I also made some with thai flavoured tofu for the vegetarians. Added slices of avocado, cucumber and carrot. Used the sauce listed here and offered sweet/sour sauce. I used chunky peanut butter and it worked well. - 29 Sep 2008

    by
    1

    This is a Vietnamese NOT a Thai dish. Please make sure you give proper credit. - 29 Sep 2008

    by
    0

    Excellent recipe! Just the right mix of ingredients to make it taste like the ones I enjoy at my favourite Thai restaurant. Peanut sauce is quick & easy too. I also sprinkled peanuts into the wrap for extra crunch & used mung bean sprouts. - 29 Sep 2008

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