1 tablespoon peanut oil
600g Pork Strips
2 tablespoons chopped fresh lemongrass
1 clove garlic, crushed
1 small (100g) red onion, sliced
1 large (300g) red capsicum, thinly sliced
1 large (180g) carrot, thinly sliced
1 cup (80g) bean sprouts
100g snow peas, thinly sliced
2 tablespoons lime juice
1 teaspoon sesame oil
2 tablespoons peanut oil, extra
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
16 x 22cm round rice paper sheets
16 fresh mint leaves
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Heat oil in a wok or large pan; stif fry strips, in batches, until browned all over and tender. Add lemongrass and garlic; stir fry for one minute. Transfer mixture to a large bowl, add onion, capsicum, carrot, sprouts, snow peas, juice, oils and sauces; mix well. Cover; refrigerate filling 30 minutes.
Place 1 sheet of rice paper in a medium bowl of warm water until just softened; lift from water carefully, place on board. Place 1 mint leaf in centre of rice paper, top with 1 heaped teaspoon of filling on one end of sheet, fold in sides. Roll to enclose filling, folding in ends. Repeat with remaining rice paper sheets, mint and filling.
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