from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 17) by Roberta Muir and Mark Jensen
- vermicelli rice noodles
- iceberg lettuce
- garlic chives
- mint
- char siu pork
- rice paper rounds
- perilla
- cooked prawns
Hoisin peanut dipping sauce
- soy sauce
- hoisin sauce
- raw peanuts
I will definitely will do this often.
I have quite a few Vietnamese cookbooks, so I read each of the sections on rice paper rolls. Most of them use a soft lettuce leaf for reinforcing (where this recipe uses a half sheet) and this would speed up the process, although if you are doing fried spring rolls they use the half sheet.
Many as Peter Dyer suggested put a leaf or two as they are rolling so the leaf is closer to the top. The common rule was nothing sharp like stems that could piece the soft rice paper. I made two extra (ie eight) and that was more than enough for the two of us as a main meal.
Update:
No reinforcement half sheet. Rice paper quickly wet under tap.
Fresh garden herbs, including basil, parsley, perilla, mint, Vietnamese coriander, lettuce and the tops of the white radish. All roughly chopped and mixed.
I put the vermicelli in boiling water, set the induction to turn off in 5 mins, but it was glue when I got back from shops. So another batch. This time 4 minutes in boiling water, then under cold water and tossed in strainer. I did 5 mins the first time per Mark’s recipe and they were fine.
No difference at 4 mins. the second time I used more herbs and less vermicelli in the roll. Also as I did not use the reinforcement, thus there was less rice paper. I didn’t miss the pork. Not only was the process quicker, but I think the result was better.
Update 2:
Rice paper rolls (vegetarian super quick/ “lazy”). They disappeared just as quick.
Take one pack of asian style salad kit.
Put dressing in separate ramekins. I would add chilli.
Take a sheet of rice paper and run under tap water until just wet all over, 2 seconds.
Place on counter, shiny side down (I have not worked out if this makes a difference). When soft (10-15 sec). Fold the bottom third up. i.e. of what’s left, half will be reinforced.
Place salad on that reinforced bottom leaving space on each side. Enough to fold the sides and touch.
Fold sides and roll
I worked with two sheets a time.
No garlic chives left (growing some now)
Eastington@Paddington 
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