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    Rice-paper Wrapped Nem Chua with Beansprouts and Herbs

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    Rice-paper Wrapped Nem Chua with Beansprouts and Herbs

    Nem chua is a Vietnamese cured pork sausage, available from Oriental stores. Rice paper wrappers vary in size so you may need more or less filling


    • 1 sprig mint
    • 1 sprig fresh coriander
    • 1 pack rice paper wrappers (at least 26)
    • A large handful of beansprouts
    • 1 small green papaya, peeled and finely shredded (optional)
    • 100g rice vermicelli noodles, cooked and rinsed
    • 1 sprig basil
    • 300g nem chua, thinly sliced and cut into strips or any of the following: 24 cooked tiger prawns, halved; 8 crabsticks, halved; cooked shredded chicken, duck or pork; finely sliced seared beef or tuna
    • 1 quantity nuoc mam cham, to serve


    1. Soak the rice paper wrappers, 4 at a time, in a dish of cold water until just soft. This will take 2 - 3 minutes. Some will tear, so soak more than you need.
    2. Place a wrapper on a board and trim two opposite sides so that they're straight. Lay a thick line of beansprouts about 2cm in from one of the shorter sides, then place some papaya (if using) on top. Lay some noodles over this and top with herbs. Roll the edge of the paper over the ingredients, then place a line of the meat against the edge of the rolled section. Roll up firmly.
    3. Dunk the rolls into the nuoc mam cham as you eat.

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