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Photo of Pork rice paper rolls by WW

Pork rice paper rolls

Total Time
30 min
25 min
5 min
These rice paper rolls make a light yet filling lunch or entree


Pork fillet or tenderloin, raw

270 g, (buy 300g), fat trimmed, thinly sliced

Green shallot(s)

2 individual, thinly sliced


1 clove(s), crushed

Fish sauce

2 tbs


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


½ medium, cut into matchsticks

Snow peas

40 g, trimmed

Fresh mint

10 g, (8 leaves)


  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.


TIPS: You can use lean chicken breast fillet (cooked all the way through) instead of pork fillet. Sold in bunches, rice vermicelli noodles are very thin noodles made from rice. Find them in the noodle aisle of most supermarkets.