Ingredients
- For The Crispy Pork Rice Paper Rolls:
- 500 grams extra lean ground pork
- 2 cups cooked rice stick noodle
- 1 tsp each : minced garlic & minced ginger
- 2tbsp Lee Kym Kee Chiu Chow Chilli Oil
- 1/2 cup finely chopped red cabbage
- 1/2 cup chopped shitake mushrooms
- 1/2 cup chopped spring onion
- 6 kaffir lime leaves finely minced
- Handful fresh coriander
- Handful fresh mint
- Sesame Seeds
- 1/4 cup hoisin sauce
- 16 pieces Valcom Rice Paper
- For the spicy Corn Ribs:
- 4 cobs of corn - cut into quarters lengthwise
- 4 tbsp Lee Kym Kee Chiu Chow Chilli Oil
- Sprinkle of sea salt
- Garnish :Lime wedges , sliced cucumber, minced spring onion, sliced fresh chili
Method
- For the Crispy Pork Rice Paper Rolls:Saute minced pork over medium high heat with Chiu Chow Chilli Oil, minced ginger & garlic. Once meat has browned add cabbage, shitake mushrooms, spring onion , finely minced kaffir lime leaf & hoisan sauce. Once mixture is cooked & add cooked rice stick noodles & saute a further 2 minutes. Remove mixture from heat
- In a large bowl full ( big enough to fit the rice paper wrappers) place warm water. Place a damp tea towel on work bench . Dip the rice paper wrapper into the warm water and place on damp tea towel ( the rice paper wrapper will still be quite firm but will continue to soften - the trick is not to get it too soft otherwise rolling becomes difficult) sprinkle the wet rice paper roll with sesame seeds & a few fresh mint and coriander leaves. Place a heaping spoonful of sauted pork/ noodle mixture on rice paper wrapper then fold up all sides & roll into a cylinder shape. Continue to roll the remaining. Place rolled pork/noodle rice paper rolls onto a baking tray lined with baking paper, brush each roll with a thin coating of olive oil . Bake the rolls at 180 degrees for 15-20 minutes until the rice paper is crisp & starting to brown slightly. Remove from oven and serve with additional Hoisan sauce & Chui Chow Chilli Oil on the side
- Spicy Corn Ribs:Brush the wedges of corn generously with Chui Chow Chilli Oil & sprinkle lightly with sea salt. Bake in the Air fryer at 180 degrees for 20 mins until the corn starts to curl & turn golden brown . Place on serving platter with Crispy Pork Rice Paper Rolls.
- Garnish with fresh lime wedges, chopped spring onion, finely sliced chilli
Product used in recipe
- Valcom - Rice Paper
- Lee Kum Kee - Chilli Oil Chiu Chow
- Lee Kum Kee - Hoi Sin Sauce Gluten Free
