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

Charred pork and pickled vegetable rice paper rolls

PersonalPoints™ per serving
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.


Lean pork fillet

140 g, (Buy 175g) fat trimmed

Chinese five spice

½ tsp

Oil spray

1 x 3 second spray(s)


2 tbs, sushi


2 medium, 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.