Budget Pork Rice Paper Rolls
Rice paper rolls have got to be one of the best things to come out of Vietnam. My budget version includes pork, noodles, lettuce and cucumber which creates a simple yet delicious rice paper roll. The dipping sauce is an easy hoisin based sauce which tastes fantastic and can be whipped up in minutes.
Servings 14 Rolls
- 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
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)
Cook the vermicelli noodles as directed on the packet. Once done, transfer the noodles to a bowl.
Cut all your vegetables and have everything prepped ready for assembly.
Dip the rice paper in a bowl of warm water and make the rolls. (Refer to the pictures above for help)
In a small pot on medium heat, add the hoisin and boiling water. Stir until combined.
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)
Serve the rice paper rolls with the dipping sauce.
- Cut the pork into smaller chunks of equal size before boiling to speed up the cooking process.
- If you like your sauce thick, then add more cornstarch mixture. Never add cornstarch to the sauce without mixing it with cold water first.
Calories: 131kcal | Carbohydrates: 21g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 228mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg