Vietnamese Roast Pork Salad Wraps Recipe

Ingredients:

• Rice Vermicelli – 80 gms
• Spring Onions – 3, finely sliced
• Ginger – 3 thin slices, shredded
• Lemongrass – 1 stalk, trimmed and very finely sliced
• Mint Leaves – 1 small bunch
• Basil – 1 small bunch
• Coriander – 1 small bunch
• Cold Roast Pork – 200 gms, shredded
• Beansprouts – 180 gms, blanched and refreshed
• Cucumber – 1/2, sliced
• Red Capsicum – 1/2, cut into thin strips
• Carrot – 1, large, peeled and coarsely grated
• Roasted Peanuts – 1 tblsp, chopped
• Vietnamese Dressing
• Rice Paper Wrappers – 1 small packet

1. Soften the rice vermicelli in boiling water.
2. Drain and leave to cool.
3. Mix spring onions with ginger and lemongrass.
4. Pile each of the salad ingredients – rice vermicelli, spring onion mixture, pork, beansprouts, cucumber, capsicum, carrot and herbs – separately on a platter.
5. Scatter roasted nuts over the salad.
6. Pour the dressing into a small bowl and place in the centre of the plate.
7. Keep the salad on a table along with a shallow bowl of hot water, rice paper wrappers and a clean tea towel.
8. To assemble, soften wrappers one by one in the hot water.
9. Place a portion of each of the salad ingredients and a spoonful of the sauce in the wrapper and roll it up.
10. Serve.