Pork rice paper rolls

  • 30 mins preparation
  • Makes 16 Item
  • Print


Pork rice paper rolls
  • 100 gram dried rice vermicelli noodles
  • 150 gram shredded leftover roast pork
  • 1/4 cup hoisin sauce
  • 16 22cm round rice paper sheets
  • 50 gram snow pea sprouts, trimmed
  • 1 medium carrot, coarsely grated
  • 1 lebanese cucumber, cut in half lengthwise, seeds removed, cut into matchsticks
  • 1 small red capsicum, cut into thin strips
  • 16 fresh mint leaves
  • 1 tablespoon rice vinegar


Pork rice paper rolls
  • 1
    Soak noodles in boiling water in a medium heatproof bowl for 5 minutes; stir to separate strands. Drain, rinse under cold water. Use kitchen scissors to snip into short lengths. Combine pork with 1 tablespoon of the hoisin sauce.
  • 2
    For each roll, briefly dip a rice paper sheet in a bowl of warm water to soften. Place on a clean tea-towel. Arrange some of the pork mixture along the centre of the sheet. Top with some of the noodles, snow pea sprouts, carrot, cucumber, capsicum and a mint leaf. Fold in 2 opposite sides. then roll up tightly to enclose filling.
  • 3
    Serve rolls with combined remaining hoisin sauce and vinegar.


You cun also use prawns, cooked chicken or beef. Keep rolls covered in the fridge until you're ready to serve.

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