Pork rice paper rolls with hoisin dipping sauce

Recipes / Meat

Start your Asian feast with these moreish rice paper rolls.

Recipe «Pork rice paper rolls with hoisin dipping sauce» presented in category Recipes / Meat, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author sheff would need: 100g dried rice vermicelli noodles, 1 tbsp peanut oil, 3 lean pork loin steaks, trimmed, thinly sliced, 1/3 cup hoisin sauce, 1/2 cup dry-roasted cashews, finely chopped , 18 large round rice paper wrappers, 18 fresh mint leaves, 1 cup beansprouts, trimmed , 1 medium carrot, peeled, cut into matchsticks, 1 Lebanese cucumber, deseeded, cut into matchsticks, 18 garlic chives, trimmed, halved, 1 tbsp rice vinegar.

Ingredients:

  • 100g dried rice vermicelli noodles 
  • 1 tbsp peanut oil 
  • 3 lean pork loin steaks, trimmed, thinly sliced 
  • 1/3 cup hoisin sauce 
  • 1/2 cup dry-roasted cashews, finely chopped 
  • 18 large round rice paper wrappers 
  • 18 fresh mint leaves 
  • 1 cup beansprouts, trimmed 
  • 1 medium carrot, peeled, cut into matchsticks 
  • 1 Lebanese cucumber, deseeded, cut into matchsticks 
  • 18 garlic chives, trimmed, halved 
  • 1 tbsp rice vinegar 

Instructions

  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.