• For the rolls (10 rolls):
• • - 300g pork rasher
• • - 1 tsp salt
• • - 1 small shallot
• • - 10 rice paper
• • - 15 prawns
• • - 1 cucumber
• • - 1 granny smith apple
• • - 5 medium iceberg lettuce leaves
• • - 2 cups cooked vermicelli noodles
• For the dipping sauce:
• • - 1 big garlic clove
• • - 1 bird's eye chilli
• • - 1 tsp white sugar
• • - 100ml of water
• • - 1.5 Tbsp lemon juice
• • - 2.5 Tbsp fish sauce

Step 1

Cook the pork with salt and shallot for at least 20 minutes over medium high heat.

Step 2

Cook prawns. Put aside.

Step 3

Cut apple into 3-5mm thin slices. Cut cucumber in half, then into 5-8mm slices. Break lettuce leaves in halves.

Step 4

Make dipping sauce: mince the garlic and cut the chilli into small pieces. Add all the remaining ingredients for the sauce. Mix well until the sugar is dissolved.

Step 5

Slice the pork into 5-7mm pieces. Cut the prawns in halves (butterfly direction).

Step 6

Wet the rice paper thoroughly in boiling water. In each rice paper, add a lettuce piece, 2-3 apple slices, 2-3 cucumber pieces, some noodles, a few pork pieces and 3 pieces of the prawns. Roll firmly. Fold in both ends. Ready to serve.