Pork rice paper rolls with hoisin dipping sauce

Pork rice paper rolls with hoisin dipping sauce


Start your Asian feast with these moreish rice paper rolls.

The ingredient of Pork rice paper rolls with hoisin dipping sauce

  1. 100g dried rice vermicelli noodles
  2. 1 tablespoon peanut oil
  3. 3 (120g each) lean pork loin steaks, trimmed, thinly sliced
  4. 1/3 cup hoisin sauce
  5. 1/2 cup dry-roasted cashews, finely chopped
  6. 18 large round rice paper wrappers
  7. 18 fresh mint leaves
  8. 1 cup beansprouts, trimmed
  9. 1 medium carrot, peeled, cut into matchsticks
  10. 1 Lebanese cucumber, deseeded, cut into matchsticks
  11. 18 garlic chives, trimmed, halved
  12. 1 tablespoon rice vinegar

The instruction how to make Pork rice paper rolls with hoisin dipping sauce

  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 to 7 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Drain. Cut noodles into 6cm lengths.
  2. Meanwhile, heat oil in a frying pan over medium-high heat. Add pork and 1 tablespoon hoisin sauce. Cook, stirring, for 5 minutes or until cooked through. Remove from heat. Set aside to cool.
  3. Reserve 2 tablespoons cashews for dipping sauce. Half-fill a shallow dish with warm water. Dip 1 rice paper wrapper into water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting. Place a mint leaf at edge of wrapper. Top with noodles, cashews, beansprouts, carrot, cucumber and pork. Fold in ends. Top with 2 garlic chive pieces, extending top of chives 2cm over edge of wrapper. Roll up firmly to enclose filling. Cover rice paper rolls with a damp tea towel to prevent them drying out. Repeat to make 18 rolls. Cover and refrigerate.
  4. Combine vinegar, 1/4 cup cold water, remaining hoisin sauce and reserved cashews in an airtight container. Refrigerate.

Nutritions of Pork rice paper rolls with hoisin dipping sauce

fatContent: 383.834 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 48 grams carbohydrates
fibreContent: 7 grams sugar
cholesterolContent: 18 grams protein
sodiumContent: 35 milligrams cholesterol

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