how to make award winning Vietnamese rice paper rolls by Matt Preston

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vietnamese rice paper rolls by Matt Preston. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vietnamese rice paper rolls by Matt Preston is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vietnamese rice paper rolls by Matt Preston is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 100g dried rice vermicelli noodles
  • 360g lean pork loin steaks, trimmed
  • 1 tablespoon peanut oil
  • 1/4 cup hoisin sauce
  • 24 cooked prawns
  • 1 cup beansprouts
  • 1 Lebanese cucumber, deseeded, cut into matchsticks
  • 24 large round rice-paper wrappers
  • 18 fresh Vietnamese or hot mint leaves
  • 1/4 cup peanuts, crushed and broken up
  • 1 butter lettuce or cos lettuce (optional)
  • 18 garlic chives, trimmed (see note)

Method

  • Step 1
    Place noodles in a heatproof bowl. Cover with boiling water. Stand until the noodles are tender. Separate the noodles with a fork, drain and then refresh in iced water. Drain. Cut into 6cm lengths.
  • Step 2
    Now cook the pork. Pour the peanut oil into a frying pan and heat it. Brush the pork fillets with hoisin sauce. When the oil is hot, slip in the fillets and cook on one side for three minutes and flip on to other side for two minutes. Cook until the pork is cooked through. Remove from pan and rest the meat.
  • Step 3
    Once cooled, slice the pork into thin slices.
  • Step 4
    Slice the prawns in half lengthways and remove the digestive tract.
  • Step 5
    Trim the straggly ends of the bean sprouts. Peel and deseed the cucumber and cut into thin batons.
  • Step 6
    Arrange these ingredients on a plate and take to the table along with a clean mat for rolling on, the rice paper sheets and a large shallow dish of warm water. (You’ll use this to soak the rice paper sheets in so the bowl needs to be big enough to place a complete sheet in.)
  • Step 7
    To assemble a roll: Submerge one sheet of rice paper in warm water until it softens. Place the sheet on a work surface. Leave it for 30 seconds so the paper softens. However, don’t leave it too long or it will get too soggy. (Your shopping list for this recipe has six extra sheets of rice paper to allow for mishaps like this.)
  • Step 8
    Place a mint leaf at the edge of the wrapper. Top with a little bundle of noodles, a sprinkling of peanuts, some beansprouts, a few batons of cucumber, a small piece of lettuce the same length (if using) and three slices of pork. Place two halves of prawn on top. Fold in ends.
  • Step 9
    Remember the roll should not be bigger than your mouth so be judicious on how many ingredients you use.
  • Step 10
    Cut a garlic chive in half. Place both pieces on top of the ingredients so that the top of the chives stick out the end of the wrapper.
  • Step 11
    Now wrap up the roll firmly. You can secure the last edge with a little water and some firm pressure.
  • Step 12
    To prepare the dipping sauce: Stir the hoisin sauce, vinegar and soy together. Add a little water so it has a loose consistency.
  • Step 13
    Top with some of the crushed peanuts and the finely diced red chillies.
  • Step 14
    Serve on the side with your rice paper rolls.

So that’s going to wrap it up for this exceptional food Vietnamese rice paper rolls by Matt Preston recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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