Rice paper rolls with sesame pork

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Prep Time: 30 minutes
Servings: 12 rolls
Cooking Time: 15 minutes
  • 1 - pork fillet (± 600g)
  • 45ml - sesame oil
  • 30ml - light soy sauce
  • 5ml - fish sauce
  • 15ml - sesame seeds
  • 12 - round rice paper sheets
  • 6 - radishes, thinly sliced
  • - a few edible flowers (optional)
  • 2 - medium carrots, peeled and julienned
  • 250ml - coriander, stems removed
  • 125ml - mint
The pork in the filling bulks up the fresh ingredients so that two of these rolls will make a substantial starter.

1 Make sure all the sinew has been removed from the fillet, then cut it into four equal pieces. Rub the meat all over with the oil. Heat a pan until hot and fry the meat until golden-brown. Don’t turn it too soon – let it develop a good crust; it must not steam.

2 Add the soy sauce, fish sauce, sesame seeds and 60ml boiling water to the pan, put the lid on and steam until the meat is cooked (about 5 minutes). Then remove from the heat and allow to cool until it is manageable.

3 Flake the meat. Taste a piece to see if it still needs a little soy sauce and sesame oil to make it juicy and fragrant. Get all the other filling ingredients ready.

4 To soften the rice paper, pour hot water 2cm deep in a shallow bowl that will fit the rice paper and soak one sheet at a time for 15–20 seconds. Carefully remove without crumpling and place on a clean work surface.

5 Arrange 3 slices of radish in the middle of the softened rice paper, with two edible flowers on top. Add a heap of fragrant pork, a few carrot sticks and a sprinkling of herbs. Fold the rice paper over each end of the filling and then roll into a cigar shape. Repeat with the rest of the rice paper and filling. Serve the rolls with a tangy dipping sauce such as homemade chilli sauce, soy sauce seasoned with chilli and ginger, or plum sauce.

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April 2023

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