Pork rice-paper rolls
These pork rolls are a tasty starter before a main course of fried rice or a bowl of chicken broth with rice noodles.
Ingredients
- 350 gram minced pork
- 1 clove garlic sliced finely
- 1 centimetre piece fresh ginger 5g, grated
- 1 teaspoon chinese five-spice powder
- 350 gram finely shredded wombok
- 4 green onions sliced thinly
- 1 tablespoon soy sauce
- 1/4 cup 60ml oyster sauce
- 1/4 cup tightly packed coarsely chopped fresh coriander leaves
- 12 x 22cm round rice paper sheets
- 1/4 cup 60ml sweet chilli sauce
- 2 tablespoon lime juice
Instructions
- Cook pork, garlic, ginger and spice in a large non-stick frying pan, stirring, until pork is changed in colour and cooked through.
- 2 Add wombok, onion, soy and oyster sauces, and 2 tablespoons of the coriander to pan; cook, stirring, until wombok is just wilted.
- 3 Place one sheet of rice paper in a medium bowl of warm water until softened slightly; lift sheet carefully from water, place on board, pat dry with absorbent paper. Place one-twelfth of the filling mixture in the centre of the sheet; fold in sides, roll top to bottom to enclose filling. Repeat with remaining rice paper sheets and filling.
- 4 Combine remaining coriander with the sweet chilli sauce and juice in a small bowl. Serve rolls with sauce mixture.
Notes
This recipe is sponsored by Mediterranean SupermarketÂ