Pork rice paper rolls
Ingredients
-
5 pieces rice papers
- 25g butternut lettuce
- Bean sprouts: 25g Fresh vermicelli: 150g
- 5g vietnamese basils
- 15g vietnamese mints
- 30g small sized king prawns
- 30g pork loinor belly
- 2 cloves
- 400ml water
Method
- Peel the prawns, remove the heads, tails and black strips and cut it into half from head to tail.
- Boil the pork and thinly slice it into 10 pieces.
- Place
a dry rice paper on a moist tea towel and spread evenly lettuce, herbs,
bean sprouts and vermicelli from the middle of the rice paper to the
top end.
- Fold the rice paper from the both sides.
- Place the pork and prawn on top and roll it out tightly
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