Crispy Vietnamese rice paper rolls
- 40g fine rice vermicelli noodles
- 125g pork mince
- ½ clove garlic, crushed
- ½ spring onion, finely chopped
- ¼ carrot, peeled and grated
- 1 stem coriander, finely chopped
- ½ tsp grated ginger
- 1 tbsp fish sauce
- 1 tbsp fish sauce
- ¼ tsp salt
- ¼ tsp salt
- (optional) to garnish - extra grated carrot and coriander leaves
- Soak vermicelli noodles in boiling water for 2 minutes, drain and allow to cool.
- Mix all filling ingredients and prepared vermicelli noodles together.
- Fill a large flat bowl with tepid water. Quickly dip one rice paper sheet in water, covering entire surface. Rice paper will become pliable.
- Lay softened rice paper round on bench.
- Divide prepared mixture into 6 portions, around 50g per portion. Place on the bottom edge of rice paper.
- Fold bottom edge of wrapper over filling, fold sides in and roll.
- Optional: place some coriander leaves and grated carrot about ¾ way up on the rice paper and continue rolling. This will create a garnish on top face of the roll.
Crispy Vietnamese rice paper rolls ingredients
Pork, vermicelli noodles, garlic, onion, carrot, coriander, ginger, fish sauce(you must include all the ingredients from the label), sugar, salt, rice paper wrappers (you must include all the ingredients from the label).
Ingredients Listing – Disclaimer
All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
