Rice paper rolls with 'cheats' chinese-style pork for one
2 Tbs soy sauce (Use Tamari to make Gluten Free)
1TBS brown sugar
1 clove garlic (smashed or minced)
1tsp grated ginger
1/2 tsp ground cinnamon
4 x sheets rice paper
Finely sliced spring onion, cucumber and red capsicum (sufficient to fill 4 rice paper rolls, or however many you feel like eating)
4 rice paper roll sheets
100 grams shredded pork fillet
- To make the sauce, combine all the ingredients in a jar and shake until until mixed
- Heat a small pan on medium heat, then pour sauce from the jar into the pan and heat for about 1 minute until it just begins to bubble.
- Lower the heat, add the pork and cook through until the pork is warm. You will need to move the pork quickly around the pan so that all the pork is mixed in with the sauce. You want it to gently caramelise without burning.
- Once the pork is warmed through and mixed with the sauce - about 2 - 3 minutes remove the pork from the stove top. If you want cold rice paper rolls wait for the pork to cool before preparing your rolls, otherwise you can immediately begin assembling your rolls.
- I started with pork, then added the spring onion and cucumber, followed by the red capsicum and avocado.
- This made 4 rolls, which was a good amount for a dinner.
- I didn't choose to have a dipping sauce, but sweet chilli sauce, or some other dipping sauce would be a nice accompaniment.
- Note that this only just made enough to cover and warm the shredded pork. If you want a more 'sauce-y' effect, I would use the quantities in the original recipe. Although it says the recipe is for 4.
Original post that includes step-by-step pictures