For 12 rolls:

• 1 spring onion
• 125 gr lean pork
• 12 gr fresh prawns
• 12 rice paper
• lettuce
• 40 gr vermicelli
• 1 small cucumber
• half a carrot
• coriander
• nuoc leo (peanut sauce)
• salt

Prepare peanut sauce.

  

Place a pot with water on medium-high heat. When it starts boiling, add vermicelli and let them cook for 2 minutes. Then, remove them from the heat and place them in a bowl with cold water. Then, drain them.

Cut the meat into very thin fillets.

 

Place a pot with water and spring onion on medium heat. When it starts boiling, add the fillets and let them cook for 1 or 2 minutes. Remove the fillets from the water and let them cool.

  

Add prawns to the pot and let them cook for 1 minute. Remove them from the water and place them in a bowl with cold water. Then, peel, clean and cut them along. Set them aside.

 

Wash lettuce and coriander.

Cut carrot and cucumber in julienne slices.

Put, one by one, rice papers in water until they are soften (less than a minute).

     

Place one rice paper on a plate. Put on it lettuce, meat, carrot, cucumber and vermicelli.

    

Cover these ingredients with the bottom of the paper and with the side edges. Turn it toward the top edge and place 2 prawn pieces and coriander over it. Wrap it completely.

 

Prepare the next rolls. Serve them with peanut sauce.

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If there’s a step in this recipe that is not clear or can be improved, please, write a comment.
Thank you.