Delicious little rolls that are healthy and taste great! The nice thing about these is that you can put just about anything in them! mine change all the time. I made these on Saturday for a picnic which worked so well! I packed them into little containers and they were the perfect picnic treat.
For the wraps:
1 x 500g pork fillet
1 tsp chinese 5 spice
20 rice paper discs
1 red baby cabbage (thinly sliced)
3 carrots (finely julienned)
1 punnet watercress (torn up)
1 packet of baby spinach (torn up)
100g almond flakes
100g dried coconut shavings
3 tbs sesame seeds
For the Satay sauce
2 Tbsp oil
3 garlic cloves, finely chopped
1 tsp dried chilli flakes (or fresh chili)
60ml peanut butter
80ml Hoisin Sauce
2 Tbsp brown sugar
1 cup coconut cream or milk (I used the coconut milk – way less fattening)
2 tbsp rice wine vinegar
- To make the sauce, heat the oil in a small saucepan and fry the garlic and chilli. Combine the rest of the ingredients and add to the saucepan. Stir over medium heat for about 2 – 3 minutes. Set aside to cool.
- While the sauce is cooling, take a clean dry frying pan and on a medium to high heat, toast your almond and coconut flakes until golden brown. (stirring constantly) Remove from the heat and allow to cool.
- Finely slice the pork fillet, season with salt, pepper and the chinese 5 spice. Heat some sesame oil in a frying pan. When hot, add the pork and stir fry quickly until JUST done! Add about half a cup of the sauce when it is done, mix it up and remove from the heat and place into a separate bowl so that it can cool down.
- Get a casserole dish wide enough to fit a rice paper disc in and fill it with warm (not boiling) water
- Place a clean, dry towel on your work surface. You need at least half a bath towel worth of space… I hope that makes sense.
- One at a time, place a rice paper disc in the warm water and wait about a minute until it is soft, take it out and place it flat on the towel for a few seconds, then fold in half, but slightly more on the side resting on the towel (look at the pictures below).
- When you have done that to 10 discs you can fill them. Mix the carrots, cabbage, spinach and watercress together in a bowl and place a little of that veg mixture on each half moon shaped rice paper disc. Then put a little of the almond and coconut flakes on.
- Next, take some of the pork mixture and place this on top of the almonds, coconut and veg mixture.
- Now you can roll these babies!
- Fold the bottom section (the curved side) up over the mixture (it will just go over the bottom bit of mixture)
- Then take the left side and fold it over the mixture and roll from left to right over the ’empty flap’ until you get a roll resembling this:
- The rice paper is pretty sticky (it’s amazing stuff) and will stick to itself so as soon as you have completed the roll, the rice paper will seal itself. EASY PEASY!
- Continue with this process until all your rolls are done and you can then pack them up for a picnic or serve them on a platter with a little bowl of your satay dipping sauce. (which is missing from my photo – sorry)
They are quite cute and can stand up by themselves, making your plating fun and interesting.
Feel free to change it up! you can put fillings in like sweet chilli chicken with cabbage dressed in olive oil, soy sauce and white wine vinegar and some sugar (see my oriental cabbage salad recipe) or you can do Pork with plain hoisin sauce and some lettuce, carrots and cucumber… ah – just use your imagination. Its endless really!
Serves 4 – 5