Name: Pork rice paper rolls
Prep time: 30 min
Total time: 30 min
Ingredients: 100 gram dried rice vermicelli noodles; 150 gram shredded leftover roast pork; 1/4 cup hoisin sauce; 16 22cm round rice paper sheets; 50 gram snow pea sprouts, trimmed; 1 medium carrot, coarsely grated; 1 lebanese cucumber, cut in half lengthwise, seeds removed, cut into matchsticks; 1 small red capsicum, cut into thin strips; 16 fresh mint leaves; 1 tablespoon rice vinegar

Ingredients

100 gram dried rice vermicelli noodles

150 gram shredded leftover roast pork

1/4 cup hoisin sauce

16 22cm round rice paper sheets

50 gram snow pea sprouts, trimmed

1 medium carrot, coarsely grated

1 lebanese cucumber, cut in half lengthwise, seeds removed, cut into matchsticks

1 small red capsicum, cut into thin strips

16 fresh mint leaves

1 tablespoon rice vinegar

Method

1.Soak noodles in boiling water in a medium heatproof bowl for 5 minutes; stir to separate strands. Drain, rinse under cold water. Use kitchen scissors to snip into short lengths. Combine pork with 1 tablespoon of the hoisin sauce.

2.For each roll, briefly dip a rice paper sheet in a bowl of warm water to soften. Place on a clean tea-towel. Arrange some of the pork mixture along the centre of the sheet. Top with some of the noodles, snow pea sprouts, carrot, cucumber, capsicum and a mint leaf. Fold in 2 opposite sides. then roll up tightly to enclose filling.

3.Serve rolls with combined remaining hoisin sauce and vinegar.

You cun also use prawns, cooked chicken or beef. Keep rolls covered in the fridge until you’re ready to serve.
Note

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Ingredients

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