Pork and prawn vietnamese summer rolls

  • 1 hr 25 mins cooking
  • Makes 12 Item
  • Print


Pork and prawn vietnamese summer rolls
  • 200 gram pork belly
  • 650 gram cooked medium king prawns
  • 1 1/3 cup (80g) iceberg lettuce, finely shredded
  • 1 cup (80g) bean sprouts
  • 1/2 cup fresh mint leaves, loosely packed
  • 12 x 17cm-square rice paper sheets


Pork and prawn vietnamese summer rolls
  • 1
    Cover pork with water in medium saucepan; bring to a boil, covered. Reduce heat, simmer, uncovered, about 45 minutes or until pork is tender. Drain; when cool enough to handle, slice thinly.
  • 2
    Meanwhile, shell and devein prawns; chop prawn meat finely.
  • 3
    Combine lettuce, sprouts and mint in medium bowl.
  • 4
    To assemble rolls, place 1 sheet of rice paper in medium bowl of warm water until just softened. Lift sheet from water carefully; place, with one point of the square sheet facing you, on board covered with tea towel. Place a little of the prawn meat vertically along centre of sheet; top with a little of the pork then a little of the lettuce filling. Fold top and bottom corners over filling then roll sheet from side to side to enclose filling. Repeat with remaining rice paper sheets, prawn meat, pork and lettuce filling.
  • 5
    Serve summer rolls with hoisin and peanut dipping sauce, if desired.

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