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Plump Prawn and Pork Fresh Spring Rolls
Rate this recipeFresh spring rolls are a simple dish that has stayed popular through the years.
Prawn and pork fresh spring rolls are delightfully tasty, and the whole family will never tire of them.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
9
Time
30 minutes
Servings
4
Level
Easy
Ingredients
Rice paper
3 pack
Lean pork
300 g
Fresh prawns
300 g
Lettuce
200 g
Fresh rice vermicelli
200 g
Garlic chives
50 g
Fermented soybean paste
100 g
Crushed peanuts
50 g
Peanut butter
50 g
Implementation Steps
01
- Wash the prawns, boil until cooked, then peel them and remove the veins.
- Wash the pork too, boil until cooked and cut into thin slices.
- Wash the pork too, boil until cooked and cut into thin slices.
02
Wash the vegetables.
- Separate the lettuce leaves
- Cut the garlic chives into long stalks
- Separate the lettuce leaves
- Cut the garlic chives into long stalks
03
Lay a sheet of rice paper on a flat surface and sprinkle with a little water to moisten it so it's easy to roll (use more or less water depending on the type of rice paper). Add the lettuce, vermicelli, pork, prawns and garlic chives in turn, then roll up evenly and neatly.
04
DIPPING SAUCE
Mix 1 tablespoon of hoisin sauce with 3 tablespoons of cold water, a little sugar, 1 tablespoon of peanut butter and 2 tablespoons of fermented soybean paste. Heat for about 2 minutes, then turn off the heat and sprinkle crushed peanuts on top.
Mix 1 tablespoon of hoisin sauce with 3 tablespoons of cold water, a little sugar, 1 tablespoon of peanut butter and 2 tablespoons of fermented soybean paste. Heat for about 2 minutes, then turn off the heat and sprinkle crushed peanuts on top.
05
The rolls are very easy to make; what matters is a dipping sauce that suits your taste.
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Plump Prawn and Pork Fresh Spring Rolls