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Pork rice paper rolls with hoisin dipping sauce
Pork rice paper rolls with hoisin dipping sauce
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Prep Time:
35 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Create delectable Asian rice paper rolls for a perfect start to your feast.
Ingredients:
  • 100g dried rice vermicelli noodles
  • 18.20 gm peanut oil
  • 3 (120g each) lean pork loin steaks, trimmed, thinly sliced
  • 89.10 gm hoisin sauce
  • 125.00 ml dry-roasted cashews, finely chopped
  • 18 large round rice paper wrappers
  • 18 fresh mint leaves
  • 250.00 ml beansprouts, trimmed
  • 1 medium carrot, peeled, cut into matchsticks
  • 1 Lebanese cucumber, deseeded, cut into matchsticks
  • 18 garlic chives, trimmed, halved
  • 20.00 ml rice vinegar
Instructions:
  • Put noodles in a heatproof bowl and cover with boiling water. Let them sit for 5 to 7 minutes until tender. Use a fork to separate the noodles, then drain and rinse them under cold water. Finally, cut the noodles into 6cm lengths.
  • Heat a generous amount of oil in a hot frying pan. Add pork and coat with 1 tablespoon of flavorful hoisin sauce. Sauté and stir for 5 minutes until fully cooked. Take off the heat and allow it to cool down.
  • Set aside 2 tablespoons cashews for dipping sauce. Fill a shallow dish halfway with warm water. Submerge 1 rice paper wrapper in the water until soft, about 20 to 30 seconds. Place a mint leaf on one edge of the wrapper. Layer noodles, cashews, beansprouts, carrot, cucumber, and pork on top. Fold in the sides, then place 2 garlic chive pieces with tops extending 2cm over the edge. Roll tightly to seal the filling. Keep the rice paper rolls moist by covering them with a damp tea towel. Repeat the process for a total of 18 rolls. Cover and chill before serving.
  • In an airtight container, mix together vinegar, 1/4 cup cold water, the rest of the hoisin sauce, and the saved cashews. Chill in the refrigerator.

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