Start your Asian feast with these moreish rice paper rolls.
- 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.
- 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.
- 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.
- Combine vinegar, 1/4 cup cold water, remaining hoisin sauce and reserved cashews in an airtight container. Refrigerate.
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