Vietnamese rice pepper rolls with prawns and pork

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Vietnamese rice pepper rolls with prawns and pork. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Vietnamese rice pepper rolls with prawns and pork is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It's easy, it is quick, it tastes yummy. They're fine and they look wonderful. Vietnamese rice pepper rolls with prawns and pork is something that I have loved my entire life.

Many things affect the quality of taste from Vietnamese rice pepper rolls with prawns and pork, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vietnamese rice pepper rolls with prawns and pork delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vietnamese rice pepper rolls with prawns and pork is Serves 4 - 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vietnamese rice pepper rolls with prawns and pork estimated approx 1 hour.

To begin with this particular recipe, we must first prepare a few components. You can cook Vietnamese rice pepper rolls with prawns and pork using 32 ingredients and 20 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Prepare to make Vietnamese rice pepper rolls with prawns and pork:

1. For the pork:
2. 1/2 kg pork belly without skin
3. 100 ml light soy sauce
4. 100 ml dark soy sauce
5. 125 ml chinese cooking wine
6. 2 garlic cloves, bruised
7. 1 whole clove
8. 2 whole star anise
9. 1 cinnamon quills
10. 1/4 tsp fennel seeds
11. 750 ml water
12. 1 small knobs ginger, bruised
13. 4 spring onion
14. 1 packet rice paper
15. 350 g cooked tiger prawns, peeled, deveined and sliced in half lengthways
16. 350 g cooked vietnamese rice noodles
17. 1/2 bunch Thai basil
18. 1/2 bunch green / purple perrila
19. 1 bunch butter letucce
20. 1/2 bunch coriander
21. 1 bunch Vietnamese coriander
22. 1/2 bunch garlic chives
23. 1 big bowl of warm water
24. Hoisin peanut dipping sauce :
25. 1/4 cup creamy peanut butter
26. 1/3 cup hoisin sauce
27. 1 tsp sesame oil
28. 1/2 tbsp rice vinegar
29. 4 tbsp warm water
30. Pinch sugar to taste
31. 1 tsp chopped chilli (for garnish, optional)
32. Crushed peanuts (for garnish, optional)

Instructions to make to make Vietnamese rice pepper rolls with prawns and pork

1. Preparing the pork:
   
   Put everything except the pork belly into a medium stockpot into which the belly will fit snugly.
2. Bring to a simmer and add the belly. Use a plate to submerge the belly.
3. Simmer gently for 1 hour until tender. If the tip of a sharp knife goes through the meat easily, it is done. Let cool slightly. Carefully lift the pork belly out.
4. Let it rest in the freezer for 20 - 30 minutes.
   Thinly slice the pork belly and set it aside.
5. Preparing the greens :
   
   Remove the leaves from the herb and salad stems, then put them in a colander.
6. Fill a sink or large bowl with cold water and add 1 tbsp salt. Add the greens in to wash, then soak for 3 minutes. Rinse clean and repeat salted soaking another 2 times to removes the impurities.
7. When finished, dry them in the colander until they are ready to use.
8. Cooking the noodles:
   
   Boil a pot of water and cook the rice noodles for 10 minutes or until cook through. Make sure to stir every 3 minutes to prevent the noodles from sticking.
9. When cooked, drain the water and run the noodles under cold water until cool. Let it drip in a colander.
10. To wrap the rolls:
    
    Organise your ingredients close to you before you start rolling the fresh spring rolls. Keep the proteins and warm water closest to you, then noodles and herbs just behind them.
11. Set up 2 plates side by side.
12. Dip the rice paper into the wam water until entire surface is just wet.
13. Lay the lettuce on the part of rice paper closest to you. Place the herbs on top. Grab some noodles and place it over the herbs. Slide a few place prawn / pork above the greens. Make sure to leave no gap because they will show in the final rolls.
14. To form the roll, first fold the sides into the center over the filling, then fold the bottom of the rice paper up over. Roll from bottom to top to form a tight roll, and just before you complete the roll, add 1 -2 pieces of garlic chives so that they stick out at one end.
15. Serve with hoisin peanut dipping sauce.
16. To make Hoisin peanut dipping sauce:
    
    Whisk together the ingredients and mix well.
17. Add one tbsp of water at a time until it reaches semi thick consistency. Taste and adjust to your liking.
18. Sprinkle with crushed peanuts, top with chopped chilli.
19. Enjoy
20. 

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