Gỏi cuốn
Fresh rice paper rolls with prawn, pork, noodles and herbs, never fried.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Simmer the pork belly in salted water for thirty minutes, cool it and slice it thin.
Boil the prawns two minutes, cool them and split each one lengthways.
Boil the vermicelli, rinse it in cold water and drain it well.
Let the peanut butter down with the hoisin, garlic and water to the thickness of pouring cream.
Dip a sheet of rice paper in warm water for two seconds and lay it on a damp cloth.
Lay two prawn halves cut side down in the upper third, and below them the lettuce, noodles, pork and herbs.
Fold the bottom up, tuck the sides in and roll it tight. Serve with the peanut sauce.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: pelican from Tokyo, Japan · CC BY-SA 2.0