How To Cook Fresh Rice Noodle Rolls
Remove allowing excess water to drip off.
How to cook fresh rice noodle rolls. Rinse thoroughly with cold water so they don t stick together. Place a small bowl of water alongside. Cut the rice noodle rolls into bite sized pieces and place on a plate.
Set aside noodles and vegetables. Fill a large shallow bowl with warm water. Dip your fingertips in the water and rub the rice paper to moisten slightly.
Fill a shallow bowl with water. In the middle of the rice paper add some cucumber spring onion vietnamese mint bean sprouts vermicelli noodles and the pork belly. The rice vermicelli will start to turn soft and al dented.
Cover the wok and let the rice noodle cook for 3 to 4 minutes until bubbles start to form on the noodles. Carefully place the plate over the cold water and let the rice noodle sheet cool for a minute. Lay wrapper on the bench and place 2 prawn halves a handful of noodles basil mint coriander and lettuce in a row across the centre leaving about 5cm of the.
Dip one wrapper into the water for 1 second to soften. Combine rice flour wheat starch tapioca flour salt oil finely chopped green onion optional and water in a large mixing bowl 2. Make the sauce by combining hoisin water sesame oil sugar and soy sauce to taste.
Drizzle with hoisin mixture and top with toasted sesame seeds spring onions and dried prawns. Place on a flat surface. Soak a rice paper in the water just until pliable 30 45 seconds depending on thickness of rice papers.