Pork and prawn rice paper rolls

Name: Pork and prawn rice paper rolls
Cuisine: Thai
Ingredients: 1 small red-leafed lettuce or radicchio lettuce, leaves separated; 1 small red-leafed lettuce or radicchio lettuce, leaves separated; 1 small red-leafed lettuce or radicchio lettuce, leaves separated; 1 small red-leafed lettuce or radicchio lettuce, leaves separated; 10–12 raw tiger prawns, shelled, deveined and boiled in water until just pink and curled; 8 x 30 cm/12 inch dried rice papers; 225 g/8 oz pork shoulder, boiled in water for 30 minutes and left to cool; 10–12 raw tiger prawns, shelled, deveined and boiled in water until just pink and curled; 1 large, fresh red chilli, deseeded and cut into very fine strips, then cut into 2.5 cm/1 inch lengths; 1 small bunch of fresh mint leaves; 115 g/4 oz rice vermicelli noodles, cooked according to the instructions on the pack and cooled; a good handful of beansprouts; 225 g/8 oz pork shoulder, boiled in water for 30 minutes and left to cool

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

225 g/8 oz pork shoulder, boiled in water for 30 minutes and left to cool
10–12

Asia
Thailand
Main course

Method

Carve the cooked pork into thin slices, about 2.5 x 6 cm/1 x 2½ inches in length. Cut the cooked prawns in half.
Prepare a large bowl of warm water and spread out a clean, dr