Hoisin pork rice-paper rolls
- 400 gram pork fillet
- 2 tablespoon hoisin sauce
- 2 teaspoon peanut oil
- 12 sheets round rice paper
- 1/4 cup each coriander and mint leaves
- 1 carrot, thinly sliced
- 1/4 iceberg lettuce, finely sliced
- 1/4 cup milk
- 1/4 cup hoisin sauce
- 2 teaspoon rice-wine vinegar
- 1/4 cup crushed peanuts
- 1Place pork fillet in a shallow dish. Brush all over with hoisin. Set aside to marinate for 10 minutes.
- 2Heat oil in a frying pan on medium. Cook pork for 3-4 minutes, each side, until cooked through. Transfer to a plate and rest, covered, for 10 minutes. Use a sharp knife to cut pork into thin slices.
- 3Dip one sheet of rice paper into a bowl of warm water for 30 seconds or until just softened. Place on a clean tea-towel. Arrange a few coriander and mint leaves diagonally along the centre. Top with 2-3 slices of pork, carrot and a little lettuce. Fold sides over. Roll up firmly to enclose filling. Repeat with remaining ingredients.
- 4To make the sauce: In a small saucepan, combine milk and hoisin sauce. Stir over medium heat for 2-3 minutes, until slightly thickened. Mix in vinegar and half the nuts. Sprinkle extra nuts over, to serve.
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