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Photo of Charred pork and pickled vegetable rice paper rolls by WW

Charred pork and pickled vegetable rice paper rolls

Total Time
40 min
15 min
15 min
Fresh slices of radish add a peppery crunch to these pork and pickled veg rice paper rolls, served with a hosin dipping sauce.


Pork fillet or tenderloin, raw

140 g, (Buy 175g) fat trimmed

Chinese five spice

½ tsp

Oil spray

1 x 3 second spray(s)


2 tbs, sushi

Red radish

2 large, thinly sliced


1 medium, cut into sticks

Red capsicum

½ medium, thinly sliced

Chinese cabbage (wombok)

1 cup(s), shredded

Rice paper roll wrappers

40 g, 4 x sheets (22cm diameter)

Fresh mint

1 tbs, (8 leaves)

Hoisin sauce

2 tsp


  1. Preheat oven to 200°C. Line a large baking tray with baking paper. Sprinkle pork fillet with Chinese five-spice. Lightly spray a medium frying pan with oil and heat over medium-high heat. Cook pork for 1-2 minutes each side or until browned. Transfer to prepared tray and bake for 10-12 minutes or until cooked to your liking. Transfer to a plate, cover with foil and rest for 3 minutes before thinly slicing.
  2. Meanwhile, place sushi seasoning in a large shallow dish. Add radish, carrot and capsicum and toss to combine. Cover and set aside for 10 minutes to pickle. Drain.
  3. Combine wombok and pickled vegetables in a medium bowl.
  4. Fill a bowl with warm water. Dip 1 rice paper sheet into water for 5-10 seconds or until just soft. Place on a clean work surface. Lightly pat with paper towel to remove moisture. Place ¼ of the wombok salad in centre of sheet. Top with ¼ of pork and 2 mint leaves. Fold sides and roll to enclose filling. Repeat to make 4 rolls.
  5. Serve rice paper rolls with hoisin sauce.


TIP: To store rice paper rolls in the fridge, place in a container and top with a slightly damp, clean paper towel (to prevent from drying out). Cover and refrigerate until required.