Sunday, 26 April 2015

Lemongrass Pork Rice Paper Rolls

My friend Courtney loves rice paper rolls, so when she comes over we often make these together to have for dinner to offset the chocolate and ice cream that usually follows!
Usually we just make them using a BBQ chicken, but this pork is so tasty and works really well in a rice paper roll. You can also use it in a Vietnamese rice noodle salad!

For the pork: Recipe from here

400g pork neck (you might need to go to an asian butcher for this)
3T light brown sugar
1T chopped garlic
1T chopped shallot
1 stalk lemongrass, trimmed, bashed and finely chopped
1/4t white pepper
2t dark soy sauce
3T fish sauce
1 large green or red chilli, seeds removed (or leave in if you like lots of heat) and finely chopped
1T oil
1t sesame oil

For the rice paper rolls

Rice paper
vermicelli noodles
carrot, peeled and cut into matchsticks
cucumber, de-seeded and cut into matchsticks
cashew nut or peanuts (optional)
Cooked lemongrass pork

Dipping sauce
2T lime juice
2T brown sugar
2T fish sauce
chopped chili, garlic, coriander (optional)

1. Finely slice the pork neck. I chopped mine into smaller pieces,but in hindsight I would leave in larger fillets and then chop up after it has been BBQ'd
2. Place the sugar, garlic, shallot & lemongrass into a food processor and blend until finely chopped (or you could do this by hand)

3. Pour mixture out into a bowl and add the white pepper, dark soy, fish sauce, chilli and oils. Stir to combine.

4. Add the pork and turn to coat well in the mixture. Cover and refrigerate for a couple of hours (Up to 24).
5. When ready to cook, take out of the fridge 45mins before cooking.
6. Using a BBQ or grill pan on medium high, cook the meat until cooked through.

To make rice paper rolls
1. Soften the vermicelli noodles in recently boiled water, drain and refresh under cold water. Set aside and make sure they are dry before using
2. Place some warm water in large flat bowl or dish and 1 rice paper at a time, dip in the water until it has softened.
3. Place the rice paper flat on the surface into front of you and layer the vermicelli noodles, coriander, mint, cucumber, carrot pork and nuts.
4. Roll the bottom edge up over the filing, fold in both sides and then continue to roll up until you have a neat little roll.

5. Store under a damp tea towel or paper towel until you are ready to eat or store in the fridge. These are better eaten straight away, but leftovers are fine the next day.
6. Combine all ingredients for the dipping sauce in a bowl and stir until sugar has dissolved.
7. Serve the rolls with the dipping sauce

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