Rice paper rolls

Rice paper rolls

Ingredients 10 serves 15 serves 25 serves
Sesame oil 1 tablespoon 1 ½ tablespoons 2 ½ tablespoons
Pork mince, lean 1kg 1.5kg 2.5kg
Carrot, finely chopped 150g 225g 375g
Cabbage, finely shredded  500g 750g 1.25kg
Water chestnuts, canned, finely chopped 500g  750g 1.25kg
Hoi sin sauce 100mL 150mL  250mL
Rice paper 30 sheets 45 sheets 75 sheets
Coriander, fresh, coarsely chopped ½ cup ¾ cup 1 ½ cups

 

Method

  1. Heat oil in a non stick frypan over medium heat.
  2. Add pork mince and cook, stirring, until brown.
  3. Add carrot, cabbage, water chestnuts and hoi sin sauce and cook, stirring, for a further 5 minutes.
  4. Remove mince mixture from pan and set aside to cool.
  5. Dip one sheet of rice paper into a bowl of water for 1 to 2 minutes, or until softened. Gently transfer to a clean tea towel.
  6. Once excess water is soaked up, transfer rice paper sheet to a plate.
  7. Arrange a few coriander leaves diagonally along the centre of the sheet.
  8. Place 2–3 tablespoons of mince mixture on top of the coriander leaves.
  9. Fold sides over and roll up firmly to enclose the filling.
  10. Repeat with remaining ingredients.

 

Tips

  • This recipe makes three small rice paper rolls per person, so is suitable for a snack. For a main meal, try serving with Healthy fried rice, or Vietnamese salad.
  • Serve with extra hoi sin or sweet chilli sauce on the side as a healthy snack option at your next workplace function.
  • Any vegetables can be used in this recipe—finely chopped mushrooms, capsicum or bok choy would also work well.

 

Healthy Choices category: GREEN (Best choice)

 

Recipe adapted with permission from Nutrition Australia Vic Division.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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