Fresh Rice Paper Rolls with Ginger Garlic Pork

Instructions

1. 1

   Prepare all filling ingredients: julienne the carrot and cucumber, slice the spring onion, wash and dry the lettuce leaves, and ensure the rice vermicelli noodles are cooked and cooled.

2. 2

   Heat the sesame oil in a non-stick pan over medium-high heat.

3. 3

   Add the minced garlic and grated ginger, then stir-fry for about 30 seconds until fragrant.

4. 4

   Add the lean pork mince and cook for 5–7 minutes, breaking it up with a spoon, until fully cooked and lightly browned.

5. 5

   Stir in the soy sauce and sliced spring onion, then cook for 1 more minute. Remove from the heat and let the pork mixture cool slightly.

6. 6

   Fill a wide shallow dish with warm water. Dip 1 rice paper sheet into the water for about 5–10 seconds, just until softened but still slightly firm.

7. 7

   Lay the softened rice paper sheet flat on a clean board or damp kitchen towel.

8. 8

   Place a lettuce leaf in the lower third of the rice paper, then add a small portion of rice vermicelli noodles, carrot, cucumber, and ginger garlic pork.

9. 9

   Fold the bottom edge of the rice paper over the filling, fold in the sides, then roll tightly to enclose the filling.

10. 10

    Repeat with the remaining rice paper sheets and filling ingredients to make 12 rolls.

11. 11

    Serve immediately, or cover the rolls with a lightly damp cloth until ready to serve.