Five-spice pork rice paper roll

Cooking Meat Five-spice pork rice paper roll

Fresh pickled vegetables with vermicelli noodles and aromatic Asian-spiced pork is a great way to add protein to a fresh meal.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Preheat the oven to 190C. Line a baking tray with baking paper.
  2. Combine carrot, chilli, cucumber, sugar and vinegar, then set aside for 20 minutes. Drain, then toss with cooked noodles.
  3. Whisk five-spice and oil in a bowl, add pork and turn to coat. Heat a fry pan over medium heat. Cook pork, turning, for 6 minutes or until lightly charred. Transfer to the prepared baking tray and roast for 4-5 minutes until cooked through.
  4. Soften rice paper wrapper according to packet instructions. Combine sauces and lime juice in a bowl.
  5. Top rice paper wrapper with noodle mixture and sliced pork. Serve with lime wedges, mint and sauce for dipping.

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1/2 carrot, cut into thin strips
1/2 long red chilli, cut into thin strips
1/2 Lebanese cucumber, cut into thin strips
2 tsp caster sugar
2 tbs rice vinegar
50g vermicelli noodles, cooked according to packet instructions
1 tsp five-spice powder
2 tsp olive oil
200g pork fillet, trimmed
1 rice paper wrapper
1 tsp sweet chilli sauce
1 tsp oyster sauce
1 tbs soy sauce
Juice of 1/2 lime, plus wedges to serve
Mint leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
12
Difficulty
Medium
Serves
1 people
Method
Baking
Category
Meat
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