Vietnamese Roast Pork Salad Wraps

202

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

Method:

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.