Fresh & crunchy Vietnamese style rice paper rolls
1x pack of Valcom rice papers
1x pack of vermicelli rice noodles
200g Pre-cooked and peeled prawns
2 strips of Pork spare ribs
4 tablespoons of Squid Brand fish sauce
1x teaspoon of crushed garlic
2x 1 teaspoon of salt
2 teaspoons of cracked black pepper
2x teaspoons of white sugar
1x Continental cucumber
2 cups of boiling water
2x tablespoons of white sugar
3x tablespoons of white vinegar
1 cup of red cabbage
1 handful of coriander
12 chive sprigs
400mL of warm water for rice papers
Vietnamese dipping sauce
Marinate pork spare ribs in Squid brand fish sauce, garlic, salt, black pepper, and 2x teaspoon of white sugar. Set aside.
Boil water on the stove, enough to cover the vermicelli noodles. Once cooked, drain and set aside. Whilst the noodles are cooking, grate carrot into medium sized pieces. Blanche in 2 cups of boiling water for 2 minutes. Strain and add 2x tablespoons of sugar and 3x tablespoons of white vinegar to a bowl and set aside.
Cut cucumber long ways into thin slices 1cm x 4cm and shred cabbage finely.
Barbeque pork until cooked.
Meanwhile drain carrot from mixture.
Slice pork thinly and allow to cool.
Wash and cut coriander and chives and divide into segments.
Lightly bathe rice papers individually into warm water until slightly soft. Then on a wet teatowel, lay out rice paper sheets. Add mixtures in desired potions. Be sure not to over fill otherwise the papers may split. Place on cling wrap dividing each roll individually until ready to eat. Use condiments liberally or as desired.
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