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San choy bau rice paper rolls

  • 0:25 Prep
  • 0:06 Cook
  • 4 Servings


  • 2 teaspoons Alfa One rice bran oil
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 500g pork mince
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 4 green onions, thinly sliced
  • 1 1/2 cups frozen vegetable mix (peas, corn, carrot)
  • 2 teaspoons lime juice
  • 1 teaspoon sesame oil
  • 12 large rice paper rounds
  • 3 cups shredded iceberg lettuce
  • Plum sauce, to serve


  • 1
    Heat wok over high heat. Add rice bran oil. Swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until pork just changes colour.
  • 2
    Combine oyster sauce and soy sauce in a jug. Add onion, vegetable mix, sauce mixture, lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Remove from heat.
  • 3
    Half-fill a shallow dish with warm water. Dip 1 rice paper round in water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.
  • 4
    Place a small amount of lettuce along edge of round. Top with 1/3 cup mince mixture. Roll up, folding up edges, to enclose filling. Cover with a damp tea towel to prevent it drying out. Repeat with remaining rounds, lettuce and mince mixture to make 12 rolls. Serve with sauce.

Source: taste.com.au


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