Fresh shrimp and pork rolls
30 min · serves 3
Nothing gets fried here, just boiled and rolled. Eat them the same day, since the wrappers go stiff in the fridge.
Ingredients
- 300 g Tiger prawns
- 200 g Pork belly
- 12 sheets Rice paper wrappers
- 200 g Fresh rice vermicelli
- 100 g Lettuce
- 50 g Thai basil and garlic chives
- 3 tbsp Hoisin sauce
- 1 tbsp Peanut butter
- 30 g Roasted peanuts
- 2 cloves Garlic
Method
- Simmer the pork belly in lightly salted water for about 15 minutes, cool it, then slice thin.
- Boil the prawns for 2 minutes until they just turn, peel them and split each one lengthwise.
- Blanch the vermicelli, rinse under cold water and drain it well.
- Fry the minced garlic, add the hoisin, peanut butter and 100 ml water and simmer 3 minutes until it thickens. Cool it and top with crushed peanuts.
- Dip a wrapper in water for 2 seconds and lay it on a damp board. It keeps softening while you work.
- Lay lettuce, noodles, pork and herbs across the lower third. Roll once, then fold in both sides.
- Place two prawn halves cut-side down on the remaining flap and finish the roll, firm but not so tight that the wrapper tears.