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Create these yummy rice paper rolls with leftover roast pork.
Soak noodles in boiling water for 5 mins, or until soft. Refresh under cold water, then drain. Cut into 5cm lengths. Combine noodles with pork, carrot, cucumber, shallots, herbs and nuts. In a small jug, combine all dressing ingredients. Pour half the dressing into noodle mixture and stir to combine. Reserve remaining dressing.
Soak one rice-paper wrapper in a bowl of hot water for 20 secs. Drain and lay flat on a clean tea towel to absorb any excess water. Top with ¼ cup noodle mixture. Fold in ends and roll up firmly to enclose. Repeat with remaining rice-paper wrappers and mixture. Serve with reserved chilli dressing and hoisin sauce sprinkled with extra nuts.
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