Ingredients
1 tsp oil
400g 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 brown sugar
2 tbsp oyster sauce
1 tbsp soy sauce
2 tsp fish sauce
450g fresh rice noodle sheets
1 kecap manis
1 tbsp soy sauce
2 tsp rice wine vinegar
1 tsp white sugar
1 tsp sesame oil
Allergy Advice
Contains Fish
Contains Gluten
Contains Sesame
Contains Shellfish
Contains Soy
Equipment
- 1 frypan
- 1 wok
- 1 bamboo steamer
- 1 saucepan
- 1 baking paper
- 1 small bowl
Instructions
- 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.
Notes
Tip
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.
Tip
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.
Tip
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.
