• Difficulty: 1
  • Cost: 1
  • Preparation: 2
  • Doses: 4


  • sheets of rice paper
  • 8 shrimp
  • 200 gr pork
  • 150 gr rice vermicelli
  • 8 tender spring onion stalks
  • lettuce leaves
  • 16 fresh mint leaves
  • oyster sauce
  • 1 fresh chili
  • clove garlic


  1. Soak the rice vermicelli in a bowl with cold water until soft and drain.
  2. Steam the shrimp for a few minutes and cut them in half.
  3. Boil the pork in a saucepan with plenty of salted water for about 10 minutes, drain and cut it into slices.
  4. Clean the lettuce and spring onions and cut them into strips.
  5. Spread a sheet of rice paper on a damp cloth, cover it with a second damp cloth, lay another sheet on it and repeat the operation until all the sheets are finished, finishing with a cloth.
  6. Spread a softened sheet of paper on a plate and place a few strips of lettuce, a few strips of spring onion, 2 mint leaves, a small amount of vermicelli, a slice of meat and 2 halves of shrimp with the red side facing up at the end. downward. Roll up to form a roll repeat the operation for the other sheets.
  7. Finely chop the garlic and chilli and combine them in a bowl with the oyster sauce. Serve the rolls.

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