Gỏi Cuốn

Ingredients

• 1200g cooked prawns, peeled and deveined
• 2200g cooked pork belly, thinly sliced
• 3100g rice vermicelli, cooked and cooled
• 412 round rice paper wrappers
• 5Fresh mint leaves
• 6Fresh coriander leaves
• 7Fresh Thai basil leaves
• 8Lettuce leaves, shredded
• 9Cucumber, julienned
• 10100g bean sprouts
• 112 tbsp hoisin sauce
• 121 tbsp peanut butter
• 131 tbsp crushed roasted peanuts
• 141 tsp chilli sauce (optional)

Instructions

1. 1Dip one rice paper wrapper in warm water for 5-10 seconds until soft but not mushy.
2. 2Lay the wrapper flat on a damp cloth. Place a few mint, coriander and basil leaves in the centre.
3. 3Add a small handful of vermicelli, a few pork slices, 2-3 prawns, lettuce, cucumber and bean sprouts.
4. 4Fold the bottom edge over the filling, then fold in the sides and roll tightly to the top.
5. 5Repeat with remaining wrappers and filling.
6. 6Mix hoisin sauce, peanut butter and a splash of warm water to make a smooth dipping sauce.
7. 7Sprinkle crushed peanuts on top of the sauce and add chilli if desired.
8. 8Serve rolls immediately with the dipping sauce.