12 small rice paper rounds+ ¼ cup (95g) char sui sauce+ ½ cup (125ml) sweet chilli sauce 300g pork fillet, trimmed 1 cucumber, thinly sliced lengthways 1 carrot, thinly sliced lengthways 30g snow pea (mange tout) shoots 100g vermicelli noodles, cooked+ 1 tablespoon lemon juice Preheat oven to 180°C (350°F). Place a rice paper round in warm water for 30 seconds or until softened. Place between a clean, dry cloth and a damp cloth. Place the char sui sauce and half the sweet chilli sauce in a bowl and mix until well combined. Brush the pork with the sauce and place on a baking tray. Roast for 10–12 minutes or until cooked through. Cool slightly and thinly slice. Set aside. Top a rice paper round with cucumber and carrot slices, snow pea shoots, vermicelli noodles and pork slices, being careful not to overfill the roll. Place the remaining sweet chilli sauce and lemon juice in a bowl and mix to combine. Fold over one end and roll to enclose filling. Repeat with remaining ingredients. Serve the rice paper rolls with the dipping sauce. Makes 12.
Posted on: Wed, 12 Mar 2014 12:36:46 +0000
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