Vietnamese-style shredded pork rolls
- 1/4 cup(s) soy sauce, (60ml)
- 2 tbs fish sauce
- 2 tbs lime juice
- 1 tbs brown sugar, (or grated palm sugar)
- 2 clove(s) fresh garlic, crushed
- 2 tsp fresh ginger, finely grated
- 400 g trimmed pork fillet, (buy 500g), fat trimmed, chopped
- 1 large Carrot, raw, cut into matchsticks
- 1 cup(s) Bean sprouts, raw, (80g)
- 3/4 cup(s) fresh mint, Vietnamese
- 3/4 cup(s) fresh coriander
- 12 individual rice paper roll wrappers, (22cm rounds)
- 2 tbs sweet chilli sauce
Combine soy sauce, fish sauce, juice, sugar, garlic, ginger and chilli in a small bowl.
Bring 3 cups (750ml) water to the boil in a saucepan over high heat. Add one-third of the sauce mixture. Add pork and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes. Remove from heat and set aside, covered, for 10 minutes or until pork is just cooked through. Drain pork and transfer to a bowl. Discard liquid. Cool pork for 10 minutes. Using your fingers, finely shred pork.
Add carrot, bean sprouts, mint, coriander and half remaining sauce mixture to pork mixture and toss to combine. Divide pork mixture into 12 portions.
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 1 portion of pork mixture in centre of rice paper. Fold over to enclose filling, then tuck in ends and roll up. Place roll on a plate and cover with a slightly damp clean tea towel to stop it drying out. Repeat with remaining rice paper and pork mixture.
Combine sweet chilli sauce and remaining sauce mixture in a bowl. Serve dipping sauce with rolls.