Pulled pork and coriander rice paper rolls

Rice paper rolls are a refreshing summery meal that can be served any time of the year, and these pulled porked and coriander versions are so easy to make with just five simple ingredients.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

350g packet kaleslaw (dressing discarded)
¼ cup Poonsin Vietnamese dipping sauce (or similar), plus extra, to serve
12 x 20cm rice paper sheets
1 bunch coriandercilantroX, broken into sprigs
560g packet ready-to-pull pork shoulder with barbecue sauce, heated, shredded
To garnish
coriandercilantroX leaves
lime wedges

Instructions

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1 Combine kaleslaw and dipping sauce in a bowl.

2 Fill a large shallow heatproof dish with boiling water. Cool for 2 minutes. For each rice paper roll, dip a rice paper sheet briefly into the hot water to soften slightly. Place on a clean work surface.

3 Place 2 sprigs of coriander at centre of rice paper sheet. Top with 2–3 tablespoons of the pork mixture, then 2–3 tablespoons of the kaleslaw mixture. Fold in sides of rice paper sheet, then roll up tightly to form a log. Place seam-side down on a plate. Repeat with remaining rice paper sheets, coriander sprigs, pork and kaleslaw to make 12 rolls in total.

4 Top rice paper rolls with extra coriander leaves, and serve with lime wedges and extra dipping sauce.

Nutrition Info (per serve)

Calories 499 cal

Kilojoules 2096 kJ

Protein 39.3 g

Total fat 13.5 g

Saturated fat 4.8 g

Carbohydrates 52.8 g

Sugar 7.8 g

Dietary fibre 5 g

Sodium 1273 mg

Calcium 154 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.