Fresh Rolls: yield 6 fresh rolls.
{Pork & Shrimp Fresh rolls}
Rice papers 6
Vermichelli noodles(cooked) ½ package
Shredded Lettuce ½ cup
Pickled Carrots/ Shredded Carrots ½ cup
Cooked Pork Loin 12 slices
Poached Prawns/Shrimp 12 shrimp cut in half.
Procedure:
1) Cut all your veggies & Proteins, set aside.
2) Cook vermicelli noodles(see directions on package) and rinse with cool water. Set aside
3) Poach Prawns in boiling water (flavor water with lemon and Garlic & salt) Cook Prawns for 2-3 minutes until they are pink through out. Allow prawns to cool then cut them in half.
4) Slice Pork Loin very thinly.
5) Once all your ingredients are prepped you can start to assemble fresh rolls
6) Place rice paper in a bowl with warm water (Not Boiling, just warm to the touch) Use you fingers to gently stir until the paper is soft and transparent . 10-15 seconds. If you over soak the rice papers they will fall apart.
7) Take the rice paper out of the water and set on a flat surface. Start to fill the fresh rolls, but keep the ingredients contained in the center of the paper.
8) Layer with Vermichelli noodles, Shredded lettuce, carrots, 2 slices of pork, and 2 half shrimp.
9) Gently fold the rice paper over and tuck in the sides (as if you were making a wrap) pull tight, but not too tight or the rice paper with split
10) Practice makes perfect! After you make a couple you will get the hang of it! Serve with Garlic Hoisin sauce
Other Filling options:
Fresh rolls are basically a hand held salad, you can use a variety of ingredients to make different flavors, here are some examples:
*Pulled pork *Lemon Grass Chicken *Roasted Beets *Cabbage *Green Onions *Hard Boiled Egg, *Cucumbers * peppers * Bean Sprouts *Kale * Spinach
Garlic Hoisin Sauce:
Garlic Cloves 2 Cloves ( finely Chopped)
Sesame oil 2tsp
Rice Wine Vinegar 2 TBSP
Hoisin Sauce ¼ cup
Sambal/Siracha 1 TBSP
Cilantro 1 tsp
Water 2 TBSP
Procedure:
1) Chop garlic & cilantro, combine all other ingredients. And whisk. Enjoy!