Charred pork and pickled vegetable rice paper rolls
lean pork fillet
140 g, (Buy 175g) fat trimmed
Chinese five spice
1 x 3 second spray(s)
2 tbs, sushi
2 small, thinly sliced
1 medium, cut into sticks
½ medium, thinly sliced
Chinese cabbage (wombok)
1 cup(s), shredded
rice paper roll wrappers
40 g, 4 x sheets (22cm diameter)
1 tbs, (8 leaves)
- 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.
- 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.
- Combine wombok and pickled vegetables in a medium bowl.
- 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.
- Serve rice paper rolls with hoisin sauce.