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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the prawns, for 3 minutes until cooked, remove and peel, cut them lengthwise. | 2. Cook the pork, let it cool down and cut into thin slices. | 3. Spread one sheet of paper rice on a flat surface, use your fingers to wet it with water to make pliable, place another half in the middle to avoid cracking. | 4. Spread evenly a clump of noodles, 3 to 4 mint leaves, a pinch of bean sprouts at the bottom third of the rice paper. | 5. Fold the bottom portion over the filling, fold the left and right sides, roll one more time so it is 2/3 rolled. | 6. Place 2 or 3 halves of the prawns, face out so it looks nice when finished, next to them a leaf of chive half in and half out. | 7. Roll the paper tightly until the edges stick together. | 8. Place the rolls under a damp towel until serving time to keep them moist. | 9. Dipping sauce. | 10. Put 3 to 4 tbs of hoisin sauce with 1 tbs of cooking oil, warm it up and taste with sugar, avoid boiling. | 11. Chopped finely a pinch of roasted peanuts and spread on top when serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice vermicelli	100	g		359.0	76.31	10.42	1.37
prawn	200	g		178.0	0.0	39.6	1.0
rice paper	1	package		178.0	0.0	39.6	1.0
chive				-	-	-	-
bean sprout	50			178.0	0.0	39.6	1.0
mint				-	-	-	-
pork	200	g	lean	752.0	0.0	27.82	70.14
hoisin sauce				-	-	-	-
oil				-	-	-	-
sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.