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Rice paper rolls

  • 0:20 Prep
  • 0:05 Cook
  • 8 Servings


  • 200g lean pork mince
  • 8 round (22cm-diameter) rice-paper sheets
  • 1 Lebanese cucumber, cut into matchstick
  • 1 carrot, peeled, cut into matchsticks


  • 1/4 cup (60ml) lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon brown sugar


  • 1
    Heat 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.
  • 2
    Set aside for 15 minutes to cool completely.
  • 3
    To make the dressing, combine the lime juice, fish sauce and sugar in a screw-top jar and shake until well combined.
  • 4
    Soak 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).
  • 5
    Drain 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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