Vietnamese
Vietnamese - Salads and Rolls
Coriander 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
- • 12 prawns, cooked and halved
- • 1 cup rice vermicelli, cooked
- • 1 cup coriander sprigs
- • 1/2 cup mint leaves
- • 1 cup shredded lettuce
- • 1/2 cup mango strips
- • 1/3 cup nuoc cham for dipping
Preparation Steps
1
Phase 1
Cook the prawns and vermicelli; slice the mango and rinse the herbs.
2
Phase 2
Dip a rice paper sheet in warm water for a few seconds.
3
Phase 3
Layer prawns, noodles, lettuce, mango, coriander, and mint, then roll tightly.
4
Phase 4
Serve with nuoc cham for dipping.