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INGREDIENTS
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8 Servings
8 rice paper sheets (20 cm/8in diameter)
1 lettuce
55 g bean sprouts (ends removed)
fresh basil
fresh mint
fresh coriander leaves
115 g rice vermicelli, boiled quickly in water
115 g boneless pork, boiled and thinly sliced
16 medium prawns, steamed and peeled |
For the nuoc cham dipping sauce
1 tablespoon nuoc nam (fish sauce, available from most Asian grocers)
3 tablespoons lime juice
1 garlic clove, finely chopped
1 fresh red chili, finely chopped
1/2 teaspoon caster sugar
2 tablespoons water |
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METHODS
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1. Soften the rice papers by lightly brushing each one with warm water.
2. Then, after about 20 seconds, fold in about 2.5cm/1in in on the two opposite sides and the top.
3. For each roll, place a leaf of lettuce on a rice paper and pile on a few
beansprouts, herb leaves and vermicelli.
4. Add some pork and 2 prawns, and roll up.
5. To make the nuoc cham dipping sauce, combine all ingredients with 2 tablespoons water.
6. Serve the rolls with the nuoc cham for dipping. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving) 1 roll
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Calories 70
Calories from Fat 22 (32%)
Amount Per Serving %DV
Total Fat 2.5g 3%
Saturated Fat 0.8g 4%
Polyunsat. Fat 0.4g
Monounsat. Fat 1.0g
Trans Fat 0.0g
Cholesterol 31mg 10%
Sodium 245mg 10%
Potassium 373mg 10%
Total Carbohydrate 5.6g 1% |
Dietary Fiber 2.0g 8%
Sugars 2.1g
Protein 7.3g 14%
Vitamin A 10080mcg 201%
Vitamin B6 0.3mg 12%
Vitamin B12 0.3mcg 4%
Vitamin C 35mg 59%
Vitamin E 0mcg 2%
Calcium 59mg 5%
Magnesium 31mg 7%
Iron 1mg 9% |
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