These rolls are nothing more than a Vietnamese salad wrapped in rice paper. The aromatic herbs in the rolls lend a refreshing taste. if you are looking for a picnic snack food, these rolls are perfect!

Ingredients:

110 g/ 4 oz
225 g/8 oz
2
225g/ 8 oz
1
1
2 sprigs
6

12
725 ml/3 cups

rice vermicelli
lean pork
spring onions (scallions)
large prawns
cucumber, quartered & thinly sliced
carrot, peeled and grated
fresh coriander (cilantro), coarsely chopped
large butter head lettuce leaves, stem ends removed & halved
sheets rice paper
peanut dipping sauce
 

Method:

1. Soak the noodles in cold water for 20  minutes. Blanch in boiling water, rinse & drain well.

2. Bring to the boil a saucepan of water. Add the pork and spring onions and cook for 20 minutes. Remove the pork from the water, and when it is cool enough to handle, slice into strips 5 x 2 1/2 x 1/3 cm (2 x 1 x 1/8 in). Set aside on a serving plate.

3. Using the same pot of water, return to a rolling boil and cook the prawns for 3 minutes or until cooked. Remove and cool in iced water, peel and cut in half lengthways. Set aside with the pork. Discard the spring onion.

4. Arrange the cucumber, carrot, fresh coriander and lettuce leaves attractively on a big platter.

5. Sprinkle 2 sheets rice paper at a time with water and when each softens and is pliable, place a piece of lettuce on the bottom third of the rice paper. Put 1 pieces pork, 1 small clump noodles and pieces of cucumber and carrot on top. Fold the bottom portion over the filling, fold in the right and left sides, and roll the wrapper one more time so that it is two-thirds rolled.

6. Place 2 halves of prawn end to along the top of the roll and place several fresh coriander leaves on top. Roll the wrapper tightly until the edges seal shut. Place the finished rolls on a plate and cover with a damp towel to keep them moist until serving time. Repeat with the remaining ingredients. Serve with peanut dipping sauce.