Pork rice paper rolls
3
Points®
Total time: 30 min • Prep: 25 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
These rice paper rolls make a light yet filling lunch or entree
Ingredients
Pork fillet or tenderloin, raw
270 g, (buy 300g), fat trimmed, thinly sliced
Green shallot(s)
2 individual, thinly sliced
Garlic
1 clove(s), crushed
Fish sauce
2 tbs
Honey
2 tbs
Dry rice noodles
100 g, (vermicelli)
Rice paper roll wrappers
8 individual, (8 x 10g)
Lebanese cucumber
½ medium, deseeded, cut into matchsticks
Carrot(s)
½ medium, cut into matchsticks
Snow peas
40 g, trimmed
Fresh mint
10 g, (8 leaves)
Instructions
1
Combine pork, shallots, garlic, fish sauce and honey in a bowl and toss to coat. Preheat a large non-stick frying pan over medium-high heat. Cook pork for 2–3 minutes each side or until cooked to your liking. Transfer to a plate.
2
Meanwhile, prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain. Using scissors, cut noodles into 5cm lengths.
3
Working with 1 sheet at a time, soak rice paper in a bowl of warm water for 10–20 seconds or until just softened. Place on a clean tea towel to absorb excess water. Place one-eighth of noodles along centre of rice paper. Top with one-eighth of pork, cucumber, carrot, sprouts and a mint leaf. Fold over 2 opposite edges of rice paper, then roll to enclose filling. Place on a plate and cover with a slightly damp clean tea towel to stop it drying out. Repeat with remaining rice paper, noodles, pork, cucumber, carrot, sprouts and mint to make 8 rolls. Serve.
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