Rice Paper Rolls

INGREDIENTS
12 large rice paper sheets (or 24 small)
400g pork mince
1 clove garlic
1 tsp grated fresh ginger
1 tbsp chilli sauce
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
1 lime, juice of
100g rice stick noodles
½ carrot, julienne
2 spring onions, julienne
½ cucumber, julienne
12 large sized baby spinach or medium bok choy leaves, or 24 small
sprouts
coriander leaves
mint leaves

METHOD
Gently saute pork mince with garlic and ginger till cooked, drain off pork fat.
Add chilli, fish and soy sauces, sugar and squeezed lime to taste (you may want to add a pinch of salt), set aside.
Place noodles in bowl, pour over boiling water to cover, place plate on top to keep in steam and leave for 10 minutes, drain.
Soak a rice paper sheet in lukewarm water for 30 seconds or until soft.
Lay flat on tea towel.
Place a spinach leaf in the centre towards the bottom of the rice paper.
Place a dessertspoonful of mince mixture on leaf, top with several julienne of carrot, cucumber and spring onion, a few coriander and mint leaves, and several noodles.
Turn up bottom of rice paper to cover filling, bring in sides and roll up.
Repeat with remaining rice paper sheets.
Serve with a dipping sauce (fish sauce, chilli sauce, lime juice and brown sugar).

VARIATION
As a variation, replace pork mixture with shelled, cooked prawns and slices of mango and avocado.
The pork version can also be deep fried to make spring rolls using either rice paper or spring roll wrappers.

SERVINGS
12 large or 24 small

SOURCE
Jules