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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.
Cook Time 35 minutes
Course Dinner, Lunch
Cuisine pork
Servings 4 People


  • 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


  • 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.


This recipe is sponsored by Mediterranean Supermarket 
Keyword pork, pork dish, pork recipes, pork spring rolls