Charred pork and pickled vegetable rice paper rolls
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Fresh slices of radish add a peppery crunch to these pork and pickled veg rice paper rolls, served with a hosin dipping sauce.
Ingredients
Pork fillet or tenderloin, raw
140 g, (Buy 175g) fat trimmed
Chinese five spice
½ tsp
Oil spray
1 x 3 second spray(s)
Seasoning
2 tbs, sushi
Red radish
2 large, thinly sliced
Carrot(s)
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
Instructions
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.
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