Rice paper rolls, no matter what flavour, are light and healthy and are great for weekend lunches or parties.
They can seem a bit fiddly to prepare, but once you have an idea of what needs to be done it’s fairly simple and straightforward. I have divided the recipe into three sections to help clear it up a little, none the less. But don’t worry if your rolls are a little uneven or messy, trust me, mine are always messy (see pic), but they’re still fun to make and fun to eat!
If you don’t want to spend the time making the pork, use some shredded chicken breast or avocado slices.
500g diced pork
1 tbsp peanut oil
1/2 tbsp ginger
1 clove garlic
1/4 cup soy sauce
1/4 cup mirin
1/2 tbsp sugar
1 cup chicken stock
2 carrots, grated
1 cup fresh mint, shredded
200g vermicelli rice noodles
1. Heat the oil in a pot over a medium heat and cook the garlic and ginger until fragrant.
2. Next, add the soy, mirin, sugar, stock and pork and bring to the boil.
3. Once boiling, pop on a lid and reduce to a simmer for one hour.
4. Remove from the heat and use a fork or wooden spoon to break down the pork until it has a “shredded” consistency – as you break down the pork any extra liquid in the pot will be absorbed.
5. Set the pork aside to cool.
6. Cook the rice noodles according to packet instructions then rinse under cold water and set aside.
7. Fill a wide, shallow bowl with warm water – it must be wide enough to accommodate one sheet of rice paper. Cover a cutting board with a damp cloth, and have another damp cloth ready to cover a serving plate.
8. Dip a sheet of rice paper into the water and hold submerged for about 15-20 seconds or until malleable. Transfer to the prepared board.
9. Place a small amount of noodles in the centre of the paper and top with carrot, mint and about 1 1/2 tbsp of the pork mix.
10. Fold in the sides or the paper to create a roll, and then set on the serving platter and cover with the additional damp tea towel.
11. Repeat until all of the pork mixture has been used.