Create these yummy rice paper rolls with leftover roast pork.


  • 100g rice vermicelli noodles

  • 2 cups roast pork, sliced into thin strips

  • 1 small carrot, peeled, sliced into thin strips

  • 1 cucumber, sliced into thin strips

  • 2 shallots, sliced

  • ¼ cup mint leaves

  • ¼ cup basil leaves

  • ¼ cup chopped, roasted peanuts, plus extra to serve

  • 16 x 22cm rice-paper wrappers

  • ½ cup hoisin sauce, to serve

  • Sweet Chilli Dressing

  • ½ cup sweet chilli sauce

  • ¹⁄3 cup fresh lime juice

  • 2 tsp fish sauce


  • 1.

    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.

  • 2.

    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.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 274kj
  • Fat Total 9g
  • Saturated Fat 1g
  • Protein 10g
  • Carbohydrate 39g
  • Sugar 9g
  • Sodium 481mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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