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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.
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.
Calories 499 cal
Kilojoules 2096 kJ
Total fat 13.5 g
Saturated fat 4.8 g
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