Woman's Day
When making rice paper rolls, to assist with handling, we use a tea towel. It also helps, when you place the rice wrapper on the tea towel, to hold the bottom edge up, so you can start rolling easily from that edge.
Ingredients
Method
Place pork fillet in a shallow dish. Brush all over with hoisin sauce. Set aside to marinate for 10 minutes.
Heat oil in a frying pan on medium. Cook pork for 3-4 minutes, each side, until cooked through. Transfer to a plate and rest, covered, for 10 minutes. Use a sharp knife to cut pork into thin slices.
Dip one sheet of rice paper into a bowl of warm water for 5 seconds or until just softened (it will soften more as you roll). Place on a clean tea-towel. Arrange a few mint leaves along the centre. Top with 2-3 slices of pork, carrot, a little lettuce and coriander, leaving 4cm both sides. Fold over the edge facing you then both sides. Roll up firmly to enclose filling. Repeat with remaining ingredients.
To make the sauce: In a small saucepan, combine coconut milk and hoisin sauce. Stir over medium heat for 2-3 minutes, until slightly thickened. Mix in vinegar and half the nuts. Sprinkle extra nuts over, to serve.
Can rice paper rolls be made ahead of time?
Rice paper rolls can be prepared 4 hours ahead of time and refrigerated. Place rolls on a baking-paper-lined tray, slightly separated, then cover with damp paper towel and plastic wrap.
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