|
25 g
8
sheets
100 g
1
1
2-3 sprigs
2-3 sprigs
50 g
8
100 g
200 g
|
Dried fine rice vermicelli
Vietnamese rice paper, sprinkled with water to soften
Lettuce
Cucumber, thinly sliced
Carrot, thinly sliced
Mint leaves
Thai basil leaves
Bean sprouts
Chinese chives, cut into 2
Pork belly, cooked and sliced
Tiger shrimps, deveined, cooked, peeled and sliced lengthwise in half
Peanut sauce, to serve
|
Method :
-
Soak rice vermicelli in cold water for 20
minutes then place into boiling water and cook for 5 minutes.
-
Rinse under cold water, drain and set
aside.
-
Place a sheet of rice paper on a plate.
Arrange lettuce, cucumber, carrot, mint leaves, basil leaves, bean
sprouts, chives and vermicelli on the rice paper, along the edge closest
to you.
-
Top with slices of pork and shrimps.
-
Fold the edge of the rice paper closest to
you over the filling. Then fold the left and right hand sides over and
roll the spring roll away from you to form a neat parcel.
-
Continue to make 7 more rolls.
-
Serve with peanut sauce as a dip.
|