Hoisin Pork Rice Paper Rolls
Ingredients
- 600g pork loin steaks, 2cm thick
- ¾ cup hoisin sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon vegetable oil
- 12 large (about 22cm) rice paper wrappers
- ¼ Iceberg lettuce, trimmed and finely shredded
- 1 large carrot, finely shredded lengthways
- 1 Lebanese cucumber, finely shredded lengthways
- 1 large just-ripe avocado, peeled and thinly sliced
- 1 cup coriander sprigs
Method
Brush ¼ cup hoisin sauce over both sides of pork steaks. Heat oil in a large frying pan over a medium heat. Add pork steaks and cook for 6 minutes on one side, 2 minutes on the other side. Transfer to a plate and rest for 2 minutes. Thinly slice pork.
Combine remaining ½ cup hoisin sauce and rice wine vinegar in a bowl. Set aside.
Half fill a large bowl with warm water. Place 1 rice wrapper in water for 20-30 seconds to soften. Transfer to a clean chopping board.
Top with a little of the pork, lettuce, carrot, cucumber, avocado and coriander. Drizzle with a little of the reserved hoi sin mixture. Fold sides of wrapper over filling and roll to enclose the filling
Place onto a plate. Cover with damp paper towel. Repeat using remaining wrappers and filling ingredients.
Serve rice paper rolls with the remaining hoi sin sauce mixture for dipping.
Notes
- If your pork steaks are thicker than 2cm thick, adjust the cooking time on the second side.
- When filling the wrappers evenly divide the ingredients into 12.
Australian Pork
