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Home Dish Vietnamese rice pepper rolls with prawns and pork

Vietnamese rice pepper rolls with prawns and pork

Name: How to cook Vietnamese rice pepper rolls with prawns and pork - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4 - 6 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Vietnamese rice pepper rolls with prawns and pork

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Ingredient

Food ration :

Serves 4 - 6 servings

Cooking time :

1 hour

1/2 kg

pork belly without skin

100 ml

light soy sauce

100 ml

dark soy sauce

125 ml

chinese cooking wine

garlic cloves, bruised

whole clove

whole star anise

cinnamon quills

1/4 tsp

fennel seeds

750 ml

water

small knobs ginger, bruised

spring onion

1 packet

rice paper

350 g

cooked tiger prawns, peeled, deveined and sliced in half lengthways

350 g

cooked vietnamese rice noodles

1/2 bunch

Thai basil

1/2 bunch

green / purple perrila

1 bunch

butter letucce

1/2 bunch

coriander

1 bunch

Vietnamese coriander

1/2 bunch

garlic chives

big bowl of warm water

1/4 cup

creamy peanut butter

1/3 cup

hoisin sauce

1 tsp

sesame oil

1/2 tbsp

rice vinegar

4 tbsp

warm water

Pinch

sugar to taste

1 tsp

chopped chilli (for garnish, optional)

Cooking instructions

* Step 1

Preparing the pork:

* Step 2

Bring to a simmer and add the belly. Use a plate to submerge the belly.

* Step 3

Simmer gently for 1 hour until tender. If the tip of a sharp knife goes through the meat easily, it is done. Let cool slightly. Carefully lift the pork belly out.

* Step 4

Let it rest in the freezer for 20 - 30 minutes. Thinly slice the pork belly and set it aside.

* Step 5

Preparing the greens :

* Step 6

Fill a sink or large bowl with cold water and add 1 tbsp salt. Add the greens in to wash, then soak for 3 minutes. Rinse clean and repeat salted soaking another 2 times to removes the impurities.

* Step 7

When finished, dry them in the colander until they are ready to use.

* Step 8

Cooking the noodles:

* Step 9

When cooked, drain the water and run the noodles under cold water until cool. Let it drip in a colander.

* Step 10

To wrap the rolls:

* Step 11

Set up 2 plates side by side.

* Step 12

Dip the rice paper into the wam water until entire surface is just wet.

* Step 13

Lay the lettuce on the part of rice paper closest to you. Place the herbs on top. Grab some noodles and place it over the herbs. Slide a few place prawn / pork above the greens. Make sure to leave no gap because they will show in the final rolls.

* Step 14

To form the roll, first fold the sides into the center over the filling, then fold the bottom of the rice paper up over. Roll from bottom to top to form a tight roll, and just before you complete the roll, add 1 -2 pieces of garlic chives so that they stick out at one end.