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
1/3 cup Fish sauce
1/2 cup Rice wine vinegar
1 Garlic Clove - grated
1 tablespoon of honey
- 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
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
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
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
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
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
Repeat steps 4 to 6. You will make approximately 18
- 8
Once you have made the parcels, turn the heat on for your frypan. Use both olive oil and sesame oil.
- 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.
