Barbecue pork rice paper rolls Recipe

Barbecue pork rice paper rolls

Get rollin' this summer with these tasty lunch options – they're absolutely scrumptious! - by Barbara Northwood

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Cooked barbecue pork is available from major supermarkets. Replace it with shredded roast chicken meat for a change. For a vegetarian roll, omit the pork and replace with a large red capsicum, cut into thin strips.

Ingredients

250 g packet shredded pork in barbecue sauce

2 cups thinly shredded iceberg lettuce

1 carrot, peeled, coarsely grated

1 cup chopped fresh coriander

12 x 22cm rice paper rounds

1 Lebanese cucumber, deseeded, cut into matchsticks

3 green spring onions, diagonally sliced

barbecue sauce, to serve

Method

Combine pork and sauce in a bowl. Toss lettuce with carrot and coriander in separate bowl.
Working with one sheet at a time, submerge rice paper in a shallow dish of warm water for about 15 to 20 seconds, or until it begins to soften. Lift out onto a chopping board. Pat dry with absorbent kitchen paper.
Place a tablespoon of pork mixture in the centre of the sheet. Top with some of the cucumber, onions, then 1⁄4 cup lettuce mixture. Fold in sides of rice paper and roll up firmly from the end closest to you to enclose filling. Place on a plate.
Repeat with remaining rice paper sheets, pork mixture, cucumber, onions and lettuce mixture. 5 Serve rolls with extra sauce on the side.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.