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Vietnamese-Style Shredded Pork Rolls

Courtesy of Weight Watchers

Vietnamese-Style Shredded Pork Rolls recipe, brought to you by Weight Watchers and MiNDFOOD.

Vietnamese-Style Shredded Pork Rolls

¼ cup (60ml) soy sauce

2 tbs fish sauce

2 tbs lime juice

1 tbs grated palm sugar (see note p76)

2 garlic cloves, crushed

2 tsp finely grated fresh ginger

1 long fresh red chilli, finely chopped

500g lean pork fillet, fat trimmed, chopped

1 carrot, cut into matchsticks

1 cup (80g) bean sprouts

¾ cup fresh Vietnamese mint leaves

¾ cup fresh coriander leaves

12 x 22cm rice paper rounds

2 tbs sweet chilli sauce

1 Combine soy sauce, fish sauce, juice, palm sugar, garlic, ginger and chilli in a small bowl.

2 Bring 3 cups (750ml) water to the boil in a saucepan over high heat. Add one-third of the sauce mixture. Add pork and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes. Remove from heat and set aside, covered, for 10 minutes or until pork is just cooked through. Drain pork and transfer to a bowl. Discard liquid. Cool pork for 10 minutes. Using your fingers, finely shred pork.

3 Add carrot, bean sprouts, mint, coriander and half remaining sauce mixture to pork mixture and toss to combine. Divide pork mixture into 12 portions.

4 Working with 1 sheet at a time, soak rice paper in a bowl of warm water for 10–20 seconds or until just softened. Place on a clean tea towel to absorb excess water. Place 1 portion of pork mixture in centre of rice paper. Fold over to enclose filling, then tuck in ends and roll up. Place roll on a plate and cover with a slightly damp clean tea towel to stop it drying out. Repeat with remaining rice paper and pork mixture.

5 Combine sweet chilli sauce and remaining sauce mixture in a bowl. Serve dipping sauce with rolls.

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