Five-spice pork rice paper roll
30 min·Vietnamese
Five-spice pork rice paper roll
Ingredients
Ingredients
- 1/2 carrot, cut into thin strips
- 1/2 long red chilli, cut into thin strips
- 1/2 Lebanese cucumber, cut into thin strips
- 2 tsp caster sugar
- 2 tbsp rice vinegar
- 50g vermicelli noodles, cooked according to packet instructions
- 1 tsp five-spice powder
- 2 tsp olive oil
- 200g pork fillet, trimmed
- 1 rice paper wrapper
- 1 tsp sweet chilli sauce
- 1 tsp oyster sauce
- 1 tbsp soy sauce
- Juice of 1/2 lime, plus wedges to serve
- Mint leaves, to serve
Instructions
5 steps
- 1
Preheat the oven to 190C. Line a baking tray with baking paper.
- 2
Combine carrot, chilli, cucumber, sugar and vinegar, then set aside for 20 minutes. Drain, then toss with cooked noodles.
20 min - 3
Whisk five-spice and oil in a bowl, add pork and turn to coat. Heat a fry pan over medium heat. Cook pork, turning, for 6 minutes or until lightly charred. Transfer to the prepared baking tray and roast for 4-5 minutes until cooked through.
10 min - 4
Soften rice paper wrapper according to packet instructions. Combine sauces and lime juice in a bowl.
- 5
Top rice paper wrapper with noodle mixture and sliced pork. Serve with lime wedges, mint and sauce for dipping.
Progress
0 / 5 steps
