Barbecued pork rice paper rolls
Served with a plum dipping sauce, these pork and cabbage rice paper rolls are great for a share platter and require no cooking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 400 grams (12½ ounces) chinese barbecued pork,sliced thinly
- 1/2 small wombok (napa cabbage) (350g), sliced thinly
- 1 small carrot (70g), grated coarsely
- 1 small red capsicum (bell pepper) (150g), sliced thinly
- 1 cup (80g) bean sprouts
- 3 green onions (scallions), sliced thinly
- 1/2 cup loosely packed fresh mint leaves
- 1 tablespoon plum sauce
- 1 tablespoon sweet chilli sauce
- 1 tablespoon lime juice
- 12 x 17cm (6¾-inch) square rice paper sheets
- Plum dipping sauce
- 2 tablespoons plum sauce
- 2 tablespoons sweet chilli sauce
- 2 tablespoons water
- 1 tablespoon light soy sauce
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