Rice noodle rolls with barbecued pork
If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.
Ingredients
1kg packet thick rice noodle sheets.
2 spring onions, finely sliced.
1 small carrot, finely sliced or grated.
1/2 daikon radish (100g), grated.
1 tsp sesame oil.
1 tsp lime juice.
1 tsp cornflour.
1 tsp water.
160g Chinese barbecued pork, thinly sliced.
1/2 bunch Vietnamese mint.
1/2 bunch coriander.
2 tbsp hoisin sauce.
Method
Place the rice noodle sheets in a large bowl of cold water and leave to soak for a minute or two. Remove the sheets from the water and cut into 16 15cm squares - use the folds of the noodles as a guide - and carefully separate them (they tear easily).
In a large bowl, mix together the spring onions, carrot, radish, sesame oil and lime juice. In a small dish, mix together the cornflour and water.
Lay one noodle sheet at a time on your workbench and pat dry with paper towel. Spoon about 1 tbsp of vegetables and 1 tbsp pork in the middle of the square. Top with 2-3 mint leaves and 2-3 coriander leaves and drizzle with half a tsp hoisin sauce. Carefully roll up like a cylinder, and use your finger to coat the last edge of the noodle sheet with the cornflour mixture to help it stick together. Lay the roll in a steamer lined with oiled baking paper, or on a lined baking tray. Repeat until you have 16 rolls.
Steam for 5 minutes or until warmed through. Or, if using a baking tray, loosely cover with foil and place in a 200C oven for 5 minutes. Serve garnished with extra coriander.
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