HCM cooking class fresh spring roll with prawn and pork

[MasterchefTan]

Fresh spring rolls with shrimps, pork and rice noodles
Goûi cuoán

Ingredients - Serves 4 to 6 person, 12 rolls
Shrimps, 400 g (about 20 shrimps)
Pork, 300 g
240 g rice noodles (”bún”)
12 rice papers (or a little bit more in case you broke a few) (“bánh
tráng”)
12 green lettuce leaves in Julienne (“xà lách”)
40 g Vietnamese fresh basil (“húng quế”)
40 g fresh mint (“húng cây”)
100 g bean sprouts (optional) (“giá”)
1 bunch chive, cut into lengths (“hẹ lá”)
Peanut sauce for dipping

Method
Prepare the shrimps
• In a saucepan bring the water with a pinch of salt to a boil over
medium heat. Add shrimps and simmer for 1 to 2 minutes until pink.
Remove the shrimps. Peel and cut in 2 parts shrimps, then set aside.

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.

Wrapping
• To make the fresh rolls, briefly dip a rice paper wrapper 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, smoothing it with your fingers.
• Place the lettuce julienne onto the rice paper and then the rice
noodles and top with some basil, mint, chili, bean sprouts.
• Add a line of 3 pieces of pork then a line of 3 pieces of shrimps.
• Fold the 2 sides parallel and roll up tightly, press to seal.

Serve the fresh rolls with a bowl of peanut sauce on the side.more
information please visit here: hochiminhcookingclass.com




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MasterchefTan