Vanessa also made some Roast Pork Rice Paper Rolls to serve with the Pineapple Fried Rice. The roast pork is bought from the best roast pork stall at Parker Place in Richmond.
The Roast Pork Rice Paper Roll is best served warm, unlike the Vietnamese Shrimp Rice Roll which is served cold.
- 1 lb roast pork, cubed
- 1 package of rice paper
- 3 carrots, peel and cut into match sticks
- 1 large red onion, thinly sliced
- 1 bag of bean sprouts
- Hoisin Sauce to taste
Click on the link below for the instructions.
|Blanched the bean sprout and drain and set aside.
|In a wok, fry the red onions with some oil until soft.
|Add in the carrots and roast pork. Fry until the carrots are softened. Season with hoisin sauce. Place on a plate.
|Dip the rice paper in hot water just until its pliable.
|Lay 2 to 3 tablespoons of filings (bean sprout and the fried carrots, onions & roast pork) along the center of the rice paper.
|Fold the bottom up towards the top and tucking in the fillings.
|Fold both sides in towards the center and roll the wrap over towards the remaining side to make a neat roll.
Vanessa, thank you for sharing and leading the South Arm Community Kitchen.