1. Soften the rice papers by lightly brushing each one with warm water. 2. Then, after about 20 seconds, fold in about 2.5cm/1in in on the two opposite sides and the top. 3. For each roll, place a leaf of lettuce on a rice paper and pile on a few beansprouts, herb leaves and vermicelli. 4. Add some pork and 2 prawns, and roll up. 5. To make the nuoc cham dipping sauce, combine all ingredients with 2 tablespoons water. 6. Serve the rolls with the nuoc cham for dipping. ---------------------------------------------------------------------------
Nutrition
Ingredients
