Donna Hay - Recipes

rice paper rolls

16 large dried rice paper rounds
1 cup Vietnamese mint leaves
1 bunch chives
100g snow pea (mange tout) shoots
2 x 400g pork fillets, caramelised and sliced
16 slices pickeled cucumber
nuoc cham or hoisin dipping sauce, to serve

Soften a rice paper round in warm water for 30 seconds. Place on a clean dry cloth. Top with the mint, chives, snow pea shoots, pork and cucumber. Fold over each end and roll to enclose filling. Repeat with remaining ingredients. Serve with dipping sauce. Makes 16.