Vietnamese Pork Roll Fresh Spring Rolls

Ingredients

• 8 rice paper
• 200 g vietnamese pork roll, thinly sliced
• 50 g rice noodles, cooked and cooled
• 1 carrot, julienned
• 1 cucumber, julienned
• 20 g fresh mint
• 20 g fresh cilantro
• 30 g bean sprouts
• 2 tbsp hoisin sauce
• 1 tbsp peanut butter
• 1 tbsp water
• 1 garlic, minced
• 1 tsp fresh chilli, finely chopped

Method

1. 1.

   Set up your station — Set up your rolling station: fill a wide shallow bowl with warm water, and arrange the vietnamese pork roll, cooked rice vermicelli, carrot, cucumber, mint, cilantro and bean sprouts within easy reach.

2. 2.

   Soften the rice paper — Dip one rice paper wrapper in the warm water for about 10-15 seconds until just pliable, then lay it flat on a clean damp surface.

3. 3.

   Layer the filling — Layer a few slices of vietnamese pork roll, a small handful of vermicelli, carrot, cucumber, bean sprouts, mint and cilantro across the lower third of the wrapper.

4. 4.

   Roll the spring rolls — Fold the sides in over the filling, then roll tightly from the bottom up like a burrito to seal. Repeat with the remaining wrappers and filling.

5. 5.

   Make the dipping sauce — Whisk together the hoisin sauce, peanut butter, water, garlic and fresh chilli until smooth to make a dipping sauce.

6. 6.

   Slice and serve — Slice the rolls in half on the diagonal and serve immediately with the peanut-hoisin dipping sauce.