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Vietnamese rice paper rolls by Matt Preston
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Prep Time:
10 minutes
Cook Time:
6 minutes
Total Time:
16 minutes
Make homemade Vietnamese rice paper rolls easily.
Ingredients:
  • 100g dried rice vermicelli noodles
  • 360g lean pork loin steaks, trimmed
  • 18.20 gm peanut oil
  • 67.50 gm hoisin sauce
  • 24 cooked prawns
  • 250.00 ml beansprouts
  • 1 Lebanese cucumber, deseeded, cut into matchsticks
  • 24 large round rice-paper wrappers
  • 18 fresh Vietnamese or hot mint leaves
  • 62.50 ml peanuts, crushed and broken up
  • 1 butter lettuce or cos lettuce (optional)
  • 18 garlic chives, trimmed (see note)
  • 135.00 gm hoisin sauce
  • 20.00 ml rice vinegar
  • 21.00 gm soy sauce
  • 2 long red chillies, finely diced
Instructions:
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them stand until tender. Use a fork to separate the noodles, drain, and refresh them in iced water. Finally, drain and cut into 6cm lengths.
  • Heat peanut oil in a frying pan. Brush pork fillets with hoisin sauce and cook in the hot oil for 3 minutes on one side, then 2 minutes on the other side until fully cooked. Rest the meat before serving.
  • After allowing the pork to cool, thinly slice it.
  • Cut the prawns in half lengthwise and devein.
  • Trim the ends of the bean sprouts and peel, deseed, and thinly slice the cucumber.
  • Prepare a beautiful plate with all the ingredients: clean mat, rice paper sheets, and a large shallow dish filled with warm water for soaking. Ensure the dish is large enough to fit a whole rice paper sheet. Bring everything to the table for assembly.
  • Soak a rice paper sheet in warm water until softened, then place it on a work surface. Let it sit for 30 seconds to soften, being careful not to soak it for too long to avoid making it overly soggy. (Note: Extra rice paper sheets are included in the shopping list for any mishaps.)
  • Gently position a fresh mint leaf on one side of the wrapper. Add a small portion of noodles, a sprinkle of peanuts, some crisp beansprouts, a few cucumber strips, a piece of lettuce (if desired), and three slices of pork. Finally, place two halves of prawn on the top and fold in the ends neatly.
  • Make sure the roll size fits comfortably in your mouth by using a moderate amount of ingredients.
  • Cut a garlic chive in half and place both halves on top of the ingredients, ensuring that the chive tops peek out of the end of the wrapper.
  • Secure the last edge of the roll with a light brush of water and a gentle firm press.
  • Combine hoisin sauce, vinegar, and soy sauce, then mix in water for a thinner consistency.
  • Sprinkle a generous amount of crushed peanuts and finely diced red chillies on top.
  • Pair with your rice paper rolls for a delectable side dish.

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