Vietnamese rolls
3 servings
30 minutes
Vietnamese rolls are a light and exquisite dish that combines the freshness of greens, the tenderness of meat, and the crunchy taste of rice noodles. Although the name refers to Vietnamese cuisine, the recipe adapts well to global gastronomic traditions. Fresh lettuce carefully wraps a fragrant filling of pork, shrimp, and aromatic herbs, creating a perfect harmony of flavors. Blanched green onions not only secure the rolls but also add extra zest. A sweet and sour sauce complements the composition, revealing rich notes of each ingredient. These rolls can be served as a light appetizer or part of a festive table, impressing guests with their sophistication and freshness. Experience the play of textures and the taste of true culinary poetry!
1
Put a pot of water on high heat and bring it to a boil. Add green onions to the boiling water, immediately drain the water, and place the onions on paper towels. Cook the rice noodles. Fry the pork and cut it into pieces.
- Spring onion: 1 bunch
- Rice noodles: 120 g
- Pork tenderloin: 250 g
2
Cut the lettuce leaves in half lengthwise. Place one half on the work surface. Add some noodles, pork, a halved shrimp, top cilantro leaves, mint leaf and wrap the lettuce leaf. Tie the roll with blanched onion and repeat the process with the remaining ingredients. Serve the finished rolls with sweet and sour sauce. Enjoy your meal!
- Lettuce: 1 head
- Rice noodles: 120 g
- Pork tenderloin: 250 g
- Cooked peeled prawns: 1 kg
- Fresh cilantro (coriander): 10 sprigs
- Mint leaves: 20 pieces
- Spring onion: 1 bunch
- Sweet and sour sauce: 1 tablespoon