Pork Summer Rolls

Name: Pork Summer Rolls
Ingredients: 5.25 oz roast pork, shredded; 1/4 cup hoisin sauce; 16 sheets rice paper; 3.5 oz dried rice vermicelli noodles, soaked in boiling water for 5 mins, drained, cut into 1 inch pieces; 2 oz bean sprouts; 1 None medium carrot, coarsely grated; 1 None cucumber, halved lengthwise, deseeded, cut into matchsticks; 1 None small red pepper, deseeded, cut into thin strips; 16 None fresh mint leaves; 1 tbsp rice vinegar

10 ingredients

3 steps

Ingredients

5.25 oz roast pork, shredded
1/4 cup hoisin sauce
16 sheets rice paper
3.5 oz dried rice vermicelli noodles, soaked in boiling water for 5 mins, drained, cut into 1 inch pieces
2 oz bean sprouts
1 None medium carrot, coarsely grated
1 None cucumber, halved lengthwise, deseeded, cut into matchsticks
1 None small red pepper, deseeded, cut into thin strips
16 None fresh mint leaves
1 tbsp rice vinegar

Directions

1

Combine pork with 1 tbsp hoisin sauce. Set aside.
2

For each roll, briefly dip 1 sheet of rice paper in a bowl of warm water to soften. Place on a clean tea towel. Arrange pork, noodles, bean sprouts, carrot, cucumber, pepper and mint over top. Roll up tightly to enclose filling. Repeat with remaining rice paper and fillings.
3

Mix together hoisin sauce and vinegar. Serve with summer rolls.