Meat and prawn rice paper rolls

Meat and prawn rice paper rolls

Goi cuon tom thit

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From
South East Asian Food

Ingredients

Quantity Ingredient
200g pork loin or belly in a piece or chicken thigh fillet or a mixture of both
350g medium-sized prawns, raw or cooked
1/2 bunch chinese leeks or chinese chives, cut into 10 cm lengths
1/2 packet rice papers, prepared
2 cups shredded lettuce
1 1/2 cups salad herbs, (e.g. Vietnamese mint, coriander leaves, fish-cheek mint, ordinary mint)
200g beansprouts, tailed
1 cup rice vermicelli, already cooked, rinsed in cold water and left to thoroughly drain and dry
1 cup roasted peanuts, roughly crushed

Method

  1. Boil the meat(s) separately, allow them to cool and slice into rough shreds. Keep some stock aside for the sauce. (Cooked leftover meat can also be used.) Poach the prawns if you are using raw ones, shell and devein them and cut them into two lengthwise. Take a prepared rice paper, put a little bit of lettuce, some herbs, beansprouts and a small amount of vermicelli on one edge and roll once tightly. Add a few pieces of pork, prawn and some peanuts, turn the edges in and roll up into a cigar shape, letting a Chinese leek protrude about 3 cm at one end for show. Pile the rolls on a plate and cover with plastic wrap until you are ready to serve them.
  2. With these rolls, have individual dishes of Nuoc cham (Basic dipping sauce) or a meatless version of Nuoc tuong cham (Bean sauce).
Tags:
SBS
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