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Hoisin pork and mushroom rolls
Hoisin pork and mushroom rolls
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious pork, enoki mushrooms, and vermicelli stuffed rice paper rolls.
Ingredients:
  • 4 (about 400g) pork leg steaks
  • 125ml (1/2 cup) hoisin sauce
  • 8 square (16cm) rice-paper wrappers
  • 4 green shallots, ends trimmed, cut into thin strips
  • 1 x 100g pkt enoki mushrooms, ends trimmed
  • 100g vermicelli rice noodles
  • 1 bunch baby bok choy, ends trimmed, washed, dried
Instructions:
  • Boil pork in a frying pan for 5 minutes or until cooked. Drain on a paper towel-lined plate. Slice pork thinly and toss with half of the hoisin sauce in a bowl.
  • Soak 1 rice-paper wrapper in warm water until soft, then drain on paper towel. Fill the center with one-eighth of pork mixture, green shallot, and mushrooms. Roll up tightly to enclose the filling. Repeat with remaining wrappers and ingredients. Steam rolls for 4 minutes until hot in a bamboo steamer over boiling water.
  • While waiting, cook the vermicelli noodles and bok choy in a pot of boiling salted water for 1-2 minutes until noodles soften and bok choy wilts. Drain and arrange bok choy, noodles, and rolls on serving plates. Serve hot.

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