- Serves: 6
- Cook Time: 10 minutes
- Prep Time: 30 minutes
- Effort: easy
- 80 g dried vermicelli noodles
- 18 x 22 cm diameter sheets rice paper, (see Cook's tips below)
- 18 small cooked prawns, peeled and sliced in half lengthways
- 1 bunch perilla leaf, coarsely torn (see Cook's tips below)
- 2-3 handfuls shredded iceberg lettuce
- 120 g cooked pork neck fillets, finely sliced
- 1 bunch mint, leaves coarsely torn
- 1 bunch garlic garlic chives
- dipping fish sauce, to serve (see Cook's tips below)
Tips and Suggestions
Edible rice paper sheets are available in large supermarkets and Asian markets.
Perilla leaves are large, mint-flavoured leaves, purple on one side and dark green on the other, used frequently in Asian salads. They are also called shiso leaf in Japanese recipes. Look for them in Asian markets.
Try this recipe with Luke's dipping fish sauce
Unsure about any of these ingredients? See our Vietnamese food glossary for help and alternative recommendations.
1. Cook the vermicelli noodles according to the packet instructions, then drain and cool.
2. Cut 6 sheets of rice paper in half. Fill a large bowl with warm water and dip 1 whole sheet of rice paper in the water until it softens, then lay it flat on a plate. Dip a half sheet of rice paper in the water and lay it vertically in the middle of the round sheet. This will strengthen the roll, preventing the filling breaking through.
3. In the middle of the rice paper, arrange 3 pieces of prawn in a horizontal line, starting approximately 4cm from the top. On top the prawns, put some perilla leaves, lettuce, pork, mint and vermicelli.
4. 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 bottom to top to form a tight roll, and just before you complete the roll, add 2 pieces of garlic chives so that they stick out at one end.
5. Repeat the process for the remaining rice paper and filling.
6. Serve 2 rolls per person with dipping fish sauce.
Rate This Recipe