I find that anything wrapped in rice paper feels healthy and fresh! And I also love the idea to serve as a starter. You can make them ahead of time and you can present them in such an attractive way. They are also SUPER easy!
1 tablespoon vegetable oil
2 tablespoons sesame seeds
2 tablespoons grated ginger
300g pork fillet, trimmed and sliced
24 rice paper rounds
½ cup (125ml) hoisin sauce
4 cups grated carrot
6 spring onions, sliced
2 cups coriander leaves
2 cups mint leaves
2 cups basil leaves
– Heat a frying pan over high heat. Add the oil, sesame seeds and ginger and cook, stirring, for 2 minutes or until the sesame seeds are golden. Remove from the pan and set aside.
– Add the pork to the pan, in batches, and cook for 1–2 minutes or until browned and cooked through. Remove from the heat. Add to the sesame mixture, mix to combine and set aside.
– Soften each round of rice paper in warm water for 1 minute and pat dry with absorbent paper. To assemble, divide the pork, hoisin sauce, carrot, green onion, coriander, mint and basil between the rice papers. Fold over the base and roll to enclose the filling.
– Keep covered with a damp, clean cloth until ready to serve.
– Makes 24.
Recipe by Donna Hay