Pulled pork and coriander rice paper rolls
Ingredients
- 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
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 499cal
-
Kilojoules 2096kJ
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Protein 39.3g
-
Total fat 13.5g
-
–Saturated fat 4.8g
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Carbohydrates 52.8g
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–Sugars 7.8g
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Dietary fibre 5g
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Sodium 1273mg
-
Calcium 154mg
-
Iron 3.5mg
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