Name: Vietnamese Summer Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 12 Rolls
Cuisine: Vietnamese

Ingredients

400g prawns (about 20 prawns)
300g pork
240g rice noodle (”bún”)
12 thick rice papers or a little bit more in case you broke a few (“bánh tráng”)
12 green lettuce leaves cut into Julienne (“xà lách”)
40g Vietnamese fresh basil (“húng quế”)
40g fresh mint (“húng cây”)
100g bean sprouts without the yellow part (optional) (“giá”)
1 bunch of Vietnamese chive cut into lengths (“hẹ lá”)

400g prawns (about 20 prawns)
300g pork
240g rice noodle (”bún”)
12 thick rice papers or a little bit more in case you broke a few (“bánh tráng”)
12 green lettuce leaves cut into Julienne (“xà lách”)
40g Vietnamese fresh basil (“húng quế”)
40g fresh mint (“húng cây”)
100g bean sprouts without the yellow part (optional) (“giá”)
1 bunch of Vietnamese chive cut into lengths (“hẹ lá”)
2 tablespoons water
1 tablespoon Hoisin sauce (black bean sauce)
1 teaspoon crunchy peanut butter
1 teaspoon crushed peanut
Half or 1 teaspoon minced garlic
Half or 1 teaspoon minced long red chili

STEP 1
Prepare the prawns In a saucepan bring water to a boil with a pinch of salt. Add prawns and simmer for 1 to 2 minutes until pink. Remove prawns and cool in iced water. Peel and cut in 2 parts prawns and then set aside.
STEP 2
Prepare the pork Heat the oil in a wok over medium heat. Sear pork for 1 to 2 minutes until lightly browned on all sides. When pork cool thinly slice it.
STEP 3
Wrap and roll! To make the fresh rolls briefly dip a rice paper in a bowl of water until soft (or just wet a little bit the rice paper with your fingers). Remove and place on a dry surface and smoothing it with your fingers.
STEP 4
Place the lettuce julienne onto the rice paper close to your body with a bit of rice noodles and top with some basil, mint and bean sprouts.
STEP 5
Add a line of 3 pieces of pork then a line of 2 to 3 pieces of prawns. Fold the 2 sides parallel and roll up tightly, press to seal with a little bit of water.
STEP 6
PEANUT DIPPING SAUCE Prepare and mix all ingredients in a bowl and stir well. Adjust chili at your convenience and add more Hoisin sauce if you prefer the dipping sauce more salted. (Keep in a fridge for 2 days only)
STEP 7
Serve the fresh spring rolls with a bowl of peanut sauce on the side.

Vietnamese Summer Rolls