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
½ baby wombok - finely sliced
½ bunch coriander
½ bunch mint
⅓ cup olive oil
1 tablespoon of sesame oil
⅓ cup Fish sauce
½ cup Rice wine vinegar
1 Garlic Clove - grated
1 tablespoon of honey
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.
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.
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.
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.
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.
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.
Repeat steps 4 to 6. You will make approximately 18
Once you have made the parcels, turn the heat on for your frypan. Use both olive oil and sesame oil.
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.