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A 45 degree view of a wooden plate with 3 budget rice paper rolls and a bowl of hoisin dipping sauce on the side.

Budget Pork Rice Paper Rolls

Course Dinner, Lunch
Cuisine Vietnamese
Keyword Budget Rice Paper Rolls
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 14 Rolls
Author Scruff

Ingredients

  • 450 gm pork shoulder, cut into small strips
  • 125 gm rice vermicelli noodles (2 square portions)
  • 200 gm lettuce, shredded
  • 1 cucumber, cut into strips
  • 250 gm rice paper (14 sheets)

Hoisin Dipping Sauce

  • 5 tbsp hoisin
  • 1/2 cup boiling water
  • 1 tsp corn starch
  • 1 tbsp cold water

Instructions

  1. Boil a pot of water and cook the pork shoulder for roughly 12 - 15 minutes or until cooked. Once done, chop into small thin strips and then transfer to a bowl. (Note 1)

  2. Cook the vermicelli noodles as directed on the packet. Once done, transfer the noodles to a bowl. 

  3. Cut all your vegetables and have everything prepped ready for assembly.

  4. Dip the rice paper in a bowl of warm water and make the rolls. (Refer to the pictures above for help)

  5. In a small pot on medium heat, add the hoisin and boiling water. Stir until combined.

  6. In a small bowl, mix the cornstarch and cold water until completely combined. Add cornstarch mixture to the sauce and stir until thickened. (Note 2)

  7. Serve the rice paper rolls with the dipping sauce.

Recipe Notes

  1. Cut the pork into smaller chunks of equal size before boiling to speed up the cooking process. 
  2. If you like your sauce thick, then add more cornstarch mixture. Never add cornstarch to the sauce without mixing it with cold water first.