Vietnamese
Vietnamese - Salads and Rolls
Baby Corn Salad and Rolls
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 12 rice paper sheets
- • 200g baby corn, blanched and sliced lengthwise
- • 12 prawns, cooked and halved
- • 1 cup rice vermicelli, cooked
- • 1 cup shredded lettuce
- • 1/2 cup Thai basil and mint leaves
- • Nuoc cham for dipping
Preparation Steps
1
Phase 1
Cook the vermicelli; blanch and slice the baby corn; halve the prawns.
2
Phase 2
Dip a rice paper sheet in warm water for a few seconds.
3
Phase 3
Layer baby corn, prawns, noodles, lettuce, and herbs, then roll tightly.
4
Phase 4
Serve with nuoc cham for dipping.