Fresh spring rolls

Fresh spring rolls

By
From
The Complete Asian Cookbook
Makes
8
Photographer
Alan Benson

The secret of good rice paper rolls is not to soak the papers too long, or to fill them too much as they will be limp and likely to burst open. Within a minute of soaking, the rice paper wrappers become pliable enough to roll.

Ingredients

Quantity Ingredient
100g rice vermicelli
20g mixed fresh herbs, such as coriander, thai basil and mint leaves
150g pork loin
1 tablespoon fish sauce
1 teaspoon sugar
8 cooked large prawns, peeled, deveined and halved lengthways
8 soft lettuce leaves
8 rice paper wrappers
1 handful garlic chives

Method

  1. Soak the rice vermicelli in hot water for 10 minutes, then drain well and cut into short lengths. Combine with the mixed herbs and refrigerate until needed.
  2. Put the pork loin into a small frying pan with the fish sauce, sugar and 2 tablespoons water. Bring to the boil, then reduce the heat to low and simmer for 2 minutes. Turn the pork over and simmer for a further 2 minutes. Turn off the heat and allow to cool in the pan. Remove from the cooking liquid and cut into thin slices.
  3. To assemble, dip the rice paper wrappers briefly in water, then transfer to a clean tea towel, shiny side down. Smooth over the wrappers with clean wet hands, then put one prawn on the bottom third of the wrapper, so that the colourful side is facing down. Over the top, place a lettuce leaf, a couple of slices of pork and 2 tablespoons of the herbed rice vermicelli. Pick up the bottom edge of the paper and enclose the filling, then tuck in the sides. At this stage place two garlic chives so that they stick out the side and continue rolling. Repeat with the remaining wrappers and filling. Serve with nuóc châm, if desired.

Note

  • A vegetarian version of this can be made with thinly sliced red capsicum, blanched and sliced green beans and thinly sliced spring onion added to the vermicelli and herbs. Chopped roasted peanuts can be added if desired. Serve with chilli sauce.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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