Ingredients
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200g lean pork mince
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8 round (22cm-diameter) rice-paper sheets
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1 Lebanese cucumber, cut into matchstick
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1 carrot, peeled, cut into matchsticks
Dressing
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1/4 cup (60ml) lime juice
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1 1/2 tablespoons fish sauce
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1 tablespoon brown sugar
Method
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1Heat a medium non-stick frying pan over high heat. Add the pork and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour and is cooked through.
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2Set aside for 15 minutes to cool completely.
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3To make the dressing, combine the lime juice, fish sauce and sugar in a screw-top jar and shake until well combined.
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4Soak 1 rice-paper sheet in warm water for 30 seconds or until soft (don’t soak the sheet for too long or it will tear).
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5Drain on paper towel. Place on a clean work surface. Spoon one-eighth of the pork along the centre of the sheet. Add a little of the cucumber and carrot. Fold in ends and roll up firmly to enclose filling. Repeat to make 8 rice-paper rolls. Serve with the dipping sauce.
Source: taste.com.au
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