Roast Pork Rice Paper Rolls with Peanut Sauce

PrepTime 30 Mins
Serves 3-4
Cook Time 5 Mins
Ingredients

½ x Riverview Farms Hot Roast Pork with Crackle, crackling chopped & meat cut into batons

16 x rice paper rolls

½ x bunch mint leaves

100g x rice vermicelli noodles

¼ x red cabbage, finely shredded

1 x continental cucumber, thinly julienned

Peanut Sauce

1 x tsp coconut oil

1 x tsp red curry paste

270ml x can coconut milk

3 x tbs smooth peanut butter

1 x tbs kecap manis

2 x tsp honey

1 x tbs lime juice

¼ x cup unsalted peanuts, finely chopped

  1. 1

    Soak rice noodles in hot water according to packet instructions. Drain well and set aside

  2. 2

    For the peanut sauce, heat coconut oil in a small saucepan over medium heat. Add curry paste and cook, stirring, for 1-2 minutes until fragrant.

  3. 3

    Add coconut milk and peanut butter and mix until smooth and combined.

  4. 4

    Add kecap manis, honey, lime juice, peanuts and stir to combine.

  5. 5

    Remove from heat and pour into dipping bowl. Set aside.

  6. 6

    Dip 1 rice paper sheet in a bowl of warm water for 5 seconds, then place on a clean work surface. Place 2 or 3 mint leaves in the lower centre of the rice paper at the end closest to you.

  7. 7

    Top with a little of the noodles, cabbage, cucumber, pork and crackling. Fold in the sides of the sheet and roll up to enclose. Repeat with remaining rolls.

  8. 8

    Serve on a platter with peanut dipping sauce on the side and extra peanuts, crackling and mint leaves.

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