These rolls are nothing more than a
Vietnamese salad wrapped in rice paper. The aromatic herbs in the rolls
lend a refreshing taste. If you are looking for a picnic snack food,
these rolls are perfect.
Rice vermicelli (yields 2 1/4 cups)
Cucumber, quartered and thinly sliced
Carrot, peeled and grated
coriander, coarsely chopped
Butterhead lettuce leaves, stem ends removed and halved
Peanut dipping sauce
Soak the noodles in cold water for 20
minutes. Blanch in boiling water, then rinse under cold water. Drain
well and set aside on a plate.
Meanwhile, to cook the pork, heat a
saucepan of water and bring to the boil over medium heat. Add the port
and spring onions and cook for 20 minutes. Remove the pork from the
water, and when it is cool enough to handle, slice into strips 5 x 2 1/2
x 1/3 cm (2 x 1 x 1/8 in). Set aside on a serving plate.
Using the same pot of water, return into a
rolling boil and cook the shrimps for 3 minutes or until cooked. Remove
and cool in iced water, peel and cut in half lengthways. Set aside with
the pork. Discard the spring onion.
Arrange the cucumber, carrot, fresh
coriander and lettuce leaves attractively on a big platter.
Sprinkle 2 sheets rice paper at a time
with water and each softens and is pliable, place a piece of lettuce on
the bottom third of the rice paper. Put 1 piece pork, 1 small clump
noodles and pieces of cucumber and carrot on top. Fold the bottom
portion over the filling, fold in the right and left sides, and roll the
wrapper one more time so that it is two-thirds rolled.
Place 2 halves of shrimps end to end along
the top of the roll and place several fresh coriander leaves on top.
Roll the wrapper tightly until the edges seal shut. Place the finished
rolls on a place and cover with a damp towel to keep them moist until
serving time. Repeat with the remaining ingredients. Serve with peanut