Pork Rice Paper Rolls

clock 30 minutes bowl Serves 16


  • 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
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  • 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.

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