Gỏi cuốn (fresh spring rolls)

Method

1. 1

   Step 1

   Simmer the pork in salted water until cooked through, then cool and slice very thinly. Cook the prawns (opens in a new tab) in the same water until pink, cool, peel and halve lengthways.

   • 22 min
   • medium heat
   • Saucepan (opens in a new tab)

   Food safety: Pork should reach 63 °C in the centre and rest; prawns are done when opaque.

2. 2

   Step 2

   Cook the vermicelli in boiling water for 3–4 minutes, rinse under cold water and drain well.

   • 4 min
3. 3

   Step 3

   Stir the hoisin (opens in a new tab), peanut butter (opens in a new tab), water and garlic (opens in a new tab) in a small pan over low heat until smooth; cool and top with peanuts and chilli.

   • 3 min
   • low heat
4. 4

   Step 4

   Dip a sheet of rice paper (opens in a new tab) in warm water for 2–3 seconds and lay it flat — it will keep softening. Lay three prawn (opens in a new tab) halves cut side up along the middle, then lettuce (opens in a new tab), noodles, pork and herbs.

   • 20 min
5. 5

   Step 5

   Fold the bottom over the filling, tuck in the sides and roll up firmly. Repeat, keeping finished rolls under a damp cloth. Serve with the sauce.