Vietnamese
Vietnamese - Salads and Rolls
Rice Paper 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 sheets rice paper
- • 200g prawns, peeled and deveined
- • 200g pork belly, boiled and sliced
- • 100g vermicelli noodles, cooked
- • 1 cup lettuce, shredded
- • 1/2 cup mint leaves
- • 2 tbsp fish sauce
- • 1 tbsp sugar
- • 1 tsp lime juice
Preparation Steps
1
Phase 1
Peel and devein the prawns, boil and slice the pork belly, and cook the vermicelli.
2
Phase 2
Whisk the fish sauce, sugar, and lime juice with 1/4 cup water to make the dipping sauce.
3
Phase 3
Moisten a rice paper sheet, then layer the lettuce, noodles, mint, pork, and prawns across the lower third.
4
Phase 4
Fold in the sides and roll tightly away from you, pressing to seal.
5
Phase 5
Continue with the remaining sheets and filling.
6
Phase 6
Serve the rolls cut in half with the dipping sauce on the side.