Pork and vegetable rice noodle rolls

Serves:

4

Ingredients

• 1 tsp oil
• 400 g pork mince
• 1 celery stalk (diced)
• 1 carrot (diced)
• 1/2 zucchini (diced)
• 1/2 red capsicum (diced)
• 2 spring onion (finely sliced)
• 1 tsp ginger (grated)
• 2 clove garlic (crushed)
• 1 tbs brown sugar
• 2 tbs oyster sauce
• 1 tbs soy sauce
• 2 tsp fish sauce
• 450 g fresh rice noodle sheets

For sauce:

• 1 tbs kecap manis
• 1 tbs soy sauce
• 2 tsp rice wine vinegar
• 1 tsp white sugar
• 1 tsp sesame oil

Method

Heat oil in a frypan or wok over high heat. Brown mince, draining off any excess liquid.

Add vegetables, including ginger and garlic, and cook for 2-3 minutes. Add sugar and sauces and cook for a further 3-4 minutes until vegetables are tender and sauce has reduced and thickened. Set aside to cool slightly.

Carefully unroll rice noodle sheets and cut them into pieces approximately 9cm x 14cm. Spoon on some of the pork filling and roll to enclose.

Place a bamboo steamer over a saucepan of simmering water. Line it with baking paper. Carefully place filled rolls onto the paper. Cover with the lid and steam for 3-4 minutes until noodles are soft. To make sauce, combine all ingredients in a small bowl. Remove cooked rolls onto a plate and drizzle with the sauce.

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Serving Suggestions

Note

• Rice noodle sheets, different to rice paper used in Vietnamese rolls, are available in delis and Asian grocers. They are best used the day they are purchased, therefore avoiding refrigeration.
• Rice noodle sheets become brittle if they have been refrigerated, so you will need to gently warm them to make them manageable. You can do this by microwaving them in short bursts, or steaming them.
• If you have a bamboo steamer that’s large enough to hold a small plate, you can cook the rice noodle rolls directly on the plate you intend to serve them on. This way you can avoid the tricky transfer to and from the steamer.
• If you have the time and enthusiasm, you can make your own rice noodle sheets from scratch from a homemade rice dough. Recipes can be found online.
• This recipe was created by Greer Worsley for Kidspot.