Aunty May's Rice Paper Rolls

This recipe is a birthday gift to my sister-in-law Mel. Happy birthday! Eat up and enjoy.

You will need....


1 pork fillet
2 tbsp Char Siu sauce
1 tbsp Chinese five spice
1 packet rice paper rolls
Water
1 Lebanese cucumber seeds removed, sliced in to strips 

1 beetroot peeled and  finely shredded
1 carrot peeled and finely shredded
1 daikon radish peeled and finely shredded 
1 cup of coriander leaves
1 cup of mint leaves

Kecup Manis for dipping


Make it happen....


1. Rub the pork fillet with the Char Siu sauce and Chinese five spice. Place the fillet on a lined oven tray and roast 180c for 20 to 30 min until browned and sticky. Cool briefly and refrigerate.
 2. Prepare the vegetables being sure to rinse the beetroot three times. Place the shredded beetroot, carrot and radish in separate bowls. Cover with ice water, vegetables will become crisp.

3. Thinly slice the Pork, drain the shredded vegetables and line up all the ingredients ready to assemble the rice paper rolls.


4.Soften the rice paper in a bowl of tepid water, lay flat on a plate, top with a little pork, shredded vegetables, cucumber and herbs. Fold in the sides and roll from top toward you. Repeat until all ingredients are exhausted.


5. Dip in a little Kecup Manis - enjoy.


So yummy and fresh they are a big hit in my house especially with the little girls. For a more grown up version add some fresh chili at the wrapping stage and lightly fry them in some vegetable oil until crisp and golden.

K