Barbecued pork rice paper rolls
Served with a plum dipping sauce, these pork and cabbage rice paper rolls are great for a share platter and require no cooking.
- 1 hr cooking
- Makes 12 Item
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Ingredients
Barbecued pork rice paper rolls
- 400 gram (12½ ounces) chinese barbecued pork,sliced thinly
- 1/2 small wombok (napa cabbage) (350g), sliced thinly
- 1 small carrot (70g), grated coarsely
- 1 small red capsicum (bell pepper) (150g), sliced thinly
- 1 cup (80g) bean sprouts
- 3 green onions (scallions), sliced thinly
- 1/2 cup loosely packed fresh mint leaves
- 1 tablespoon plum sauce
- 1 tablespoon sweet chilli sauce
- 1 tablespoon lime juice
- 12 x 17cm (6¾-inch) square rice paper sheets
Plum dipping sauce
- 2 tablespoon plum sauce
- 2 tablespoon sweet chilli sauce
- 2 tablespoon water
- 1 tablespoon lime juice
- 1 tablespoon light soy sauce
Method
Barbecued pork rice paper rolls
- 1Combine pork, wombok, carrot, capsicum,sprouts, onion, mint, sauces and juice in large bowl; season to taste.
- 2To assemble rolls, place one rice paper sheet in medium bowl of warm water until softened. Lift sheet carefully from water; place, with one corner of the sheet facing you, on board covered with a tea towel. Place a little of the pork filling vertically along centre of sheet; fold top and bottom corners over filling then roll sheet from side to side to enclose filling. Repeat with remaining rice paper sheets and pork filling.
- 3To make plum dipping sauce, combine ingredients in small bowl. Serve with rolls.
Notes
Chinese barbecued pork, a roasted pork fillet with a sweet, sticky coating, is available from Asian supermarkets. For a vegetarian version replace the pork with the same weight of firm tofu.
