Fried Pork & Herb Rice Paper Parcels

with sweet and sour dressing

PrepTime 40 Mins
Serves 4
Cook Time 15 Mins

1 x Riverview Farms Hot Roast Pork with Crackle - finely sliced. Set crackle aside

1 x packet 16cm circle rice paper rolls

1 x shallot finely chopped

50g Enoki mushroom

1 carrot - finely grated

1/2 baby wombok - finely sliced

1/2 bunch coriander

1/2 bunch mint

1/3 cup olive oil

1 tablespoon of sesame oil

Dipping Sauce

1/3 cup Fish sauce

1/2 cup Rice wine vinegar

1 Garlic Clove - grated

1 tablespoon of honey

  1. 1

    For the dressing, place the fish sauce, rice wine vinegar, grated garlic (with a microplane) and honey into a bowl. Stir to combine and set aside in a jar. Add 30ml of water if too strong.

  2. 2

    On your workbench line up the sliced pork, vegetables and herbs. Get a tea towel or chux cloth and lay it out in front of you.

  3. 3

    Get a shallow bowl or shallow tray and fill it with cold water. Place 2 pieces of rice paper into the cold water and wait for 3 minutes for rice paper to soften.

  4. 4

    Lay the first piece of rice paper onto the tea towel. In the centre of the rice paper, place a couple of thin pieces of pork (approximately 6cm long and 4cm wide) then top with chopped wombok, grated carrot, 6 enoki mushrooms, 4 coriander leaves and 4 mint leaves on top.

  5. 5

    Tightly bring the 2 sides of the rice paper into the centre, covering the filling and do the same with the top edge. Remember to get them as tightly wrapped as possible.

  6. 6

    With the second rice paper roll, place it onto the tea towel and place the parcel into the centre and repeat the same tight fold.

  7. 7

    Repeat steps 4 to 6. You will make approximately 18

  8. 8

    Once you have made the parcels, turn the heat on for your frypan. Use both olive oil and sesame oil.

  9. 9

    Bring the heat up and with plastic/rubber tongs and fry the rice paper parcels. Fry each side for 1.5 minutes and place on a plate lined with a paper towel to drain. Serve with crackling and dipping sauce.

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