Vivians Vietnamese spring roll and vermicelli salad
- 09.03.2017
- 526
Requested at every family celebration, Vivians Vietnamese spring roll and vermicelli salad is a mouthful to say and a delicious bowlful to eat.
Recipe «Vivians Vietnamese spring roll and vermicelli salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 200g dried rice vermicelli noodles, 1/2 green oak lettuce, leaves separated, 1 Lebanese cucumber, sliced diagonally, 1/2 cup fresh Vietnamese mint leaves, 1/3 cup fresh Thai basil leaves , 2 tbsp caster sugar, 1/2 cup boiling water, 2 tbsp fish sauce , 1 1/2 tbsp lime juice, 1 long red chilli, thinly sliced, 1 garlic clove, crushed, 50g dried rice vermicelli noodles, 750g medium green king prawns, peeled, 250g pork mince, 1 small carrot, grated, 1 brown onion, halved, grated.
Ingredients:
- 200g dried rice vermicelli noodles
- 1/2 green oak lettuce, leaves separated
- 1 Lebanese cucumber, sliced diagonally
- 1/2 cup fresh Vietnamese mint leaves
- 1/3 cup fresh Thai basil leaves
- 2 tbsp caster sugar
- 1/2 cup boiling water
- 2 tbsp fish sauce
- 1 1/2 tbsp lime juice
- 1 long red chilli, thinly sliced
- 1 garlic clove, crushed
- 50g dried rice vermicelli noodles
- 750g medium green king prawns, peeled
- 250g pork mince
- 1 small carrot, grated
- 1 brown onion, halved, grated
- 1/2 x 227g can sliced water chestnuts, drained, thinly sliced
- 1 egg, lightly beaten
- 1/2 tsp fish sauce
- 40 frozen small spring roll wrappers, thawed
Instructions
- Make Dressing. Combine sugar and boiling water in a heatproof jug. Stir until sugar dissolves. Set aside to cool completely. Add fish sauce, lime juice, chilli and garlic. Stir to combine.
- Make Spring Rolls. Prepare noodles following packet directions. Drain. Cut into 5cm lengths. Cool for 5 minutes.
- Place prawns in a food processor. Process until smooth. Transfer to a large bowl. Add pork mince, carrot, onion, water chestnut, egg, fish sauce and noodles. Season. Mix until well combined.
- Place 1 spring roll wrapper on a flat surface with 1 corner facing you. Cover remaining wrappers with a dry tea towel. Place 1 level tablespoon prawn mixture across wrapper. Fold corner over filling. Roll up firmly, folding in edges. Brush final corner of wrapper with a little water to seal. Place on a tray lined with baking paper. Repeat with remaining wrappers and prawn mixture.
- Pour enough vegetable oil into a wok or large saucepan to reach 8cm up the side. Heat over medium-high heat. Deep-fry spring rolls, in 5 batches, for 3 to 4 minutes or until golden. Using a slotted spoon, remove from wok. Drain on paper towel.
- Prepare noodles following packet directions. Drain well. Arrange noodles, lettuce, cucumber, mint and basil on a serving platter. Top with spring rolls. Drizzle with dressing. Serve.