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Pork-Hanoi-Rolls

Pork Hanoi Rolls

4
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
12
Difficulty
Moderate
In just 30 minutes, you'll score serious cooking cudos for these Vietnamese rice paper rolls that are surprisingly easy to make

Ingredients

Fresh lemongrass

2 piece(s), pale section only, finely chopped

Garlic

1 clove(s), crushed

Fresh coriander

1 tbs, root only, chopped

Caster sugar

1 tsp

Lime juice

1 tbs

Soy sauce

1 tbs, (dark)

Fish sauce

1 tbs

Pork fillet or tenderloin, raw

385 g, fat trimmed, thinly sliced, (buy 480g)

Grapeseed oil

2 tsp

Glass or cellophane noodles

200 g

Rice paper roll wrappers

180 g, (8x16cm)

Carrot(s)

2 medium, cut into matchsticks

Lebanese cucumber

2 medium, cut into matchsticks

Green shallot(s)

2 individual, cut into 10cm lengths

Fresh coriander

½ cup(s), leaves

Hoisin sauce

60 ml

Instructions

  1. Place lemongrass, garlic and coriander root in the bowl of a mortar and pestle and pound to a smooth paste. Add sugar, juice and soy and fish sauces and mix to combine. Reserve 1 tablespoon mixture. Transfer remaining mixture to a medium bowl. Add pork and toss to coat.
  2. Heat a wok over high heat. Add oil and heat for 30 seconds. Stir-fry pork, in batches, for 3–4 minutes or until lightly browned. Transfer to a plate. Cover to keep warm.
  3. Prepare noodles following packet instructions or until just tender. Drain. Place in a large bowl. Add carrot, cucumber, shallots, coriander leaves and reserved lemongrass mixture and toss to combine.
  4. Working with 1 sheet at a time, soak rice paper in a medium bowl of hot water for 10–20 seconds or until just softened. Place on a clean kitchen cloth to absorb excess water. Place one-twelfth of the noodle mixture in the centre of the sheet. Top with one-twelfth of the pork.
  5. Fold over 2 opposite edges of rice paper, then roll to enclose filling. Place roll on a serving plate and cover with a slightly damp cloth to stop it drying out. Repeat with remaining rice paper, noodle mixture and pork to make 12 rolls. Combine hoisin sauce and 1 tablespoon cold water in a small serving bowl. Serve dipping sauce with rice paper rolls.

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