DIY Cold Roll the Snake way

Ingredients

• 1 piece of pork belly slice
• 1 cucumber, sliced
• 1 can of Valcom water chestnut slices
• 1 red capsicum, julienned
• 1 carrot, julienned
• 1 can of pineapple slices
• 1 packet of rice vermicelli
• 1 packet of rice paper
• 2 cloves of garlic, finely chopped
• A few mint leaves
• A few Vietnamese mint leaves
• 2 tbsp of Lee Kum Kee hoisin sauce

Method

1. Put pork belly slice in a pot with 1 tbsp of Lee Kum Kee hoisin sauce and cover with water. Cook the pork belly slice for 10 minutes or until cooked. Remove the meat. Once cool, slice the meat.
2. While the pork is cooking, assemble the snake in the centre of the serving plate with cucumber slices and water chestnut slices. Cut out the eyes, head and tail of the snake with cucumber. Cut out the tongue with red capsicum.
3. To make the dipping sauce, put 4 tbsp of the pork broth, 1 tbsp of pineapple juice from the can, 1 tbsp Lee Kum Kee hoisin sauce and chopped garlic in a dipping bowl after pork is cooked.
4. 4Add the rice vermicelli into the hot pork broth and cook according to manufacturer’s instructions.
5. Place red capsicum, carrot, pineapple, pork on the plate.
6. Prepare a bowl of hot water to soften the rice paper.
7. Everyone makes their own cold roll with a piece of softened rice paper & the ingredients on the plates. Dip the cold roll in the dipping sauce & celebrate the Year of Snake.

Product used in recipe

• VALCOM - VALCOM WATER CHESTNUT SLICED
• LEE KUM KEE - LKK HOI SIN SAUCE 240G