Pork and prawn cold rolls
Last updated 13 July, 2021
Recipe from Real Rolls
Shop 5, 10-20 James Place, Adelaide
Having a refreshing bite on the table is essential at any celebration. Wrap your salad up in a tidy package and serve these fabulous cold rolls from Real Rolls.
Real Rolls is on their mission of staying true to serving the masses real fresh, real tasty, Vietnamese food. The Dang family is a strong dynamic team, dedicated to spreading deliciousness. Real Rolls takes pride in creating the freshest and most flavourful Banh Mi, as well as a variety of classic Vietnamese dishes.
Recipe for pork and prawn cold rolls
Serves: 6
- 250 g pork loin, cut in thin slices
- 250 g cooked tiger prawns, shelled
- 1 packet of rice paper
- 60 g rice vermicelli noodles, boiled and drained
- 4 sprigs coriander leaves, washed well
- 1 handful fresh mint leaves
- 1/4 iceberg lettuce, shredded
- Cook the dried vermicelli noodles to packet instructions. Drain and cool.
- To assemble the rolls, fill a large bowl with lukewarm water and dip 1 whole sheet of rice paper in the water until it softens, then lay flat on a plate. In the middle of the rice paper, place 3 pieces of prawn in a horizontal line approximately 4 cm from the top. Below the prawns add shredded iceberg lettuce, pork, mint and vermicelli noodles.
- To form the roll, first fold the sides into the centre over the filling, then the bottom of the rice paper up and over. Roll from the bottom to the top to form a tight roll.
- Serve 2 rolls per person.
Tip: best served with peanut dipping sauce.