Pork Rice Paper Rolls
- 100 g dried rice vermicelli noodles
- 150 g cold cooked roast pork
- 1/4 cup hoisin sauce
- 16 round rice paper sheets
- 50 g snow pea sprouts, trimmed
- 1 medium carrot, grated
- 1 Lebanese cucumber, seeds removed, cut into matchsticks
- 1 small red capsicum, cut into thin strips
- 16 fresh mint leaves
- 1 Tbsp rice vinegar
1. Soak noodles in boiling water in a medium heatproof bowl for 5 minutes, stir to separate strands. Drain and rinse under cold water. Use kitchen scissors to snip into shorter lengths.
2. Combine the pork with 1 tablespoon of the hoisin sauce.
3. 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 the 2 ends, then roll up the sides tightly to enclose the filling.
4. Combine remaining hoison sauce and vinegar in a a small bowl. Serve rolls with sauce on the side. Keep rolls covered in the fridge until you're ready to serve.
5. Serve rolls with sauce on the side.
Tip: You can also use cooked prawns, chicken or beef instead of pork. Or for a vegetarian option use avocado instead of meat. These are great for the kids' lunch boxes.