Vietnamese Rice Paper Rolls – Prawn & Pork

Rice paper rolls for dinner. It’s always best to make your own rice paper roll rather than pre-making rice paper rolls.

It gives the family or company time to bond and of course you can make your roll as big or small as you want.

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Now how easy is it to prepare and put together? This easy!

So, what are the main ingredients and I’ve added a few tips to putting it together.

I’m going to list this in the order I put my rice paper roll together.

Rice Paper Rolls – best to get them from an Asian grocer rather than your local supermarket like Coles or Woolworths. Have a bowl of hot water to put the rice paper roll in to soften it up ready for rolling.

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Lettuce – usually it’s prepared in big pieces but you can also chop em up into smaller pieces.

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Mint Leaves & Greens – I like it with mint leaves but there’s other types of leaves you can use to mix it up.

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Rice Virmicelli – thin rice noodles you can get from any supermarket or Asian grocer. I don’t like to put alot but some people like to pile this onto their roll.

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Cucumber – not necessary but gives the crunch in the roll

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Prawns – just boil and peel them. If you’re using larger prawns I like to cut them in half

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Pork – boil some pork belly and then cut them into slices

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Hoisin Sauce – get this from your local Asian grocer. Start with a bit of oil in a pot on medium heat, add some chopped up garlic, then add the hoisin sauce mixture, add a pinch of salt, a spoonful of peanut butter (yup peanut butter) and then add some boiling water. Make sure to stir constantly.

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That’s it. Not hard at all and the best thing about it is that it’s quite healthy minus the sauce.

Lemon Mustard Chicken Salad Recipe – Easy, Fresh and Delicious

Keeping it fresh for the sunny days we have been (momentarily) blessed with in Melbourne, I was inspired by a new recipe I learnt while researching at an Electrolux oven demonstration at Harvey Norman in Sunshine.

This dish was a perfect fit for what I wanted. Here’s the recipe:

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Lemon Mustard Chicken Salad

Ingredients:

– 3 Chicken breast fillets skinless (I used chicken thighs with the skin on because I like the juicy taste of it but if you have a well circulating oven you can achieve moist breast fillets)
– 3 kipfler potatoes (thinly sliced, about 1/2cm thick)
– 1 avocado
– 3 roma tomatoes
– 200g baby lettuce leaves
– 50g spinach leaves (optional)
– cracked pepper

Marinade and Dressing
– 4 tsp Dijon mustard (you can use more)
– 4 tbsp lemon juice (i used cumquat because we have a fruitful cumquat tree)
– 8 tbsp olive oil (you can use more)
– 2 cloves garlic (crushed)

Method:
– Combine all the ingredients for the marinade in a bowl and whisk together. Reserve half the marinade to use for the dressing.

– Trim the chicken. Wash the potatoes and thinly slice (about 1/2cm thick). Marinade the chicken and potatoes for at least 30 mins.

– Preheat oven on fan grill function (if you have that option) at 200°C

– Cook the chicken and potatoes for around 15-20 minutes (depending on your oven cooking time may vary)

– Wash, dry and arrange baby lettuce and spinach (spinach optional) on a serving platter. Cut tomatoes into quarters and slice avocado and arrange on top of lettuce.

– Place potatoes on top of the salad and slice chicken and arrange on top of potatoes. Drizzle dressing over salad and season with freshly ground cracked pepper.

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Here’s a few tips:

Scoop out your avocado and keep it intact so you can slice it up and not have it all mushy…

Plate up some baby lettuce leaves on the bottom of the plate (this looks really good on a long rectangle plate but I just used 2 square plates). I kept the baby lettuce leaves the way they were for the bottom then cut up smaller pieces of baby lettuce and spinach, then dressed it up with the lemon mustard dressing…

Place the tomatoes, avocado and potatoes on top of the baby lettuce (I forgot to place the potatoes underneath the chicken but it was too late so I placed them on top)…

Slice up your chicken, as mentioned in the recipe I used chicken leg with the skin on but if you have a good oven it’s probably better to use skinless chicken breast but that’s up to you…make sure to drizzle more of the dressing on top of the chicken and potatoes…

There you have it, it’s not that difficult to pull off an easy summer dish for the family….and in my case a Christmas Summer Dinner!

TableTopBBQ – Beef Rice Paper Rolls Recipe

The TableTopBBQ is great fun and Melbourne’s weather last Saturday was perfect for a BBQ which gave myself the idea of testing out the TableTopBBQ!!!!

Unboxing of the Table Top BBQ

You get three sauce plates inside, 4 sets of chopsticks and a very handy flip grill…


We were looking at eating a healthy lunch so we decided on Beef Rice Paper Rolls. Off to the butchers we went and bought some top-side beef and asked them to cut it into thin slices (I love the butchers, they’re so convenient).

Marinating the beef: add some lemongrass, fish sauce and a teaspoon of sugar…


Now how to fire up the TableTopBBQ:

Jiffy fire lighters are a must and are placed in the bottom section of the TableTopBBQ and add some newspaper to get it firing up.

Then add your coal in the middle section of the TableTopBBQ covering the holes as best as you can. You know when it’s ready to cook once the coal turns white and is steaming hot (when you hover your hand over it, not by touching it)…

Now let’s cook…you can place the beef in between the grill or top of the grill. I liked it in between the grill which made it super easy to flip when the bottom side was ready…

Look at that beef…

What you need to construct a Beef Rice Paper Roll (In order of placement):
1. Rice Paper (from your asian grocery)
2. Lettuce
3. Mint Leaves
4. Other leaves (optional)
5. Rice Vermicelli
6. Thinly Sliced Cucumbers
7. Pickled Radish (optional)
8. Beef

Here’s one I prepared earlier…

Rolling is easy as long as you didn’t go overboard with the stuffing. Roll the rice paper tightly 3/4 then fold the sides into the middle and complete the roll…

Dip the roll into some pre-prepared Vietnamese fish sauce or in Vietnamese it’s called “nuoc mam”. Google the recipe because it’s a synch.

Please mind my fish sauce, it has remnants of some rice vermicelli and looks like a piece of beef…

Take a bite into your Beef Rice Paper Roll and you’ll never want to order these again from any asian restaurant…

There’s other types of rice paper roll versions out there such as pork and prawn, vegetarian ones, etc but that can wait for another post.

The TableTopBBQ was super fun and easy to use but most of all cooked the beef nicely and evenly and gave it an authentic taste and feel of Vietnam. Can’t wait to have my next cooking adventure with the TableTopBBQ.