13 November 2013

pork rice paper rolls

Rice paper rolls are one of my favourite easy entertaining treats. They are perfect not only because you can make them with any filling you wish from chicken, beef, pork, tofu to plain vegetables or even vermicelli rice noodles but they are great made in advance to be eaten later. Don't get me wrong they are a bit fiddly so don't leave them to the last minute but they are worth the hard work. They are great for a healthy lunch, easy dinner or to contribute to a nibbles dinner.

porkricepaperrolls1 


 porkricepaperrolls2 

porkricepaperrolls6 

porkricepaperrolls5 

porkricepaperrolls4 

porkricepaperrolls3 

porkricepaperrolls

Pork Rice Paper Rolls

8 tbsp hoisin
8 tbsp fish sauce
8 tbsp soy sauce
4 cloves garlic
3cm piece peeled ginger
2 long red chillies
4 spring onions, finely sliced
500g pork mince
rice paper round wrappers
1 carrot, cut into matchsticks
1 cucumber, cut into matchsticks
bean sprouts
coriander, leaves picked, stems finely chopped

In large bowl combine half of the sauces, chilli and pork mince. On a microplane grate in garlic and ginger and stir until well combined. Cook mince in a large frying pan until golden. Stir through the remaining sauce until absorbed before removing from heat and stirring through spring onions and coriander stalks. Allow to cool. Set up a work station with a bowl of warm water, a damp tea towel and the vegetables, mince and pork mince in easy reach. Soak a rice paper wrapper in the warm water until soft, you still want the wrapper to have structure when you remove it from the water. Lay out flat on the damp tea towel. About an inch from the edge of the wrapper closest to you spoon 2 tsp of pork mince and lay a couple pieces of each of the vegetables and a couple coriander leaves. Fold as demonstrated in the pictures above before rolling away from you to complete the roll. Place on a platter or in a large shallow airtight container. Continue the process until all of the pork mince has been used. Serve with sweet chilli and soy sauce.

No comments:

Post a Comment