0:30 Prep - 1 Servings
Spring Roll Ingredients:
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150g Pulled Pork
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4 Rice Paper sheets
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50g Vermicelli Glass Noodles
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1 Carrot
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Runner beans
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Mint leaves
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Kaffir Lime Leaves
Dipping sauce Ingredients:
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Chunky Peanut butter
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1 clove Garlic
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1/2 inch Ginger root
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1 small red Chilli
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Soy Sauce
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Method:
1 Place the noodles in a bowl & cover with boiling water. Leave for about 10 minutes until the noodles are soft. Drain & leave to cool. Grate the carrot length ways trying to keep long strands. Slice the runner beans thinly at a diagonal cut aiming for about inch long, thin strips. Finely slice the lime leaves.
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2 Create a clean area in which you can arrange all the ingredient around where you will be making the rolls, wet a clean tea towel & lay out on a flat surface.
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3 Start by soaking 1 rice paper sheet in lukewarm water for about 20 seconds, gently remove the sheet & place flat onto the damp tea towel.
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4 About a third up from the bottom of the sheet place a few mint leaves flat. Arrange the filling by placing a quarter of the pork on top of the leaves, the carrot, beans & the chopped lime leaves should be put above the pork keeping them tight together. Next put the cooled noodles on top of the pork & vegetables. There should be about at least an inch & a half on either side of the filling.
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5 Very gently, pull the bottom of the sheet over the top of the filling & push underneath the vegetables creating a compact tube. Pull the sides over the top & roll the whole tube over itself until you reach the top of the sheet. You should have a nice compact Spring Roll. Place to the side & repeat.
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6 In a small blender put a tablespoon of peanut butter, the garlic, chilli, ginger, & a table spoon of soy sauce and a small amount of warm water. Blend until the ingredients are smooth adding warm water until the mixture is relatively runny*. You may need to scrape the mixture every now & then from the sides to ensure a smooth blend.
*the mixture will thicken slightly after cooled so make the mixture is quite runny before serving