These sticky pork rice paper rolls are a great, healthy option for lunch. The pork gets a quick marinade in sriracha, honey and garlic, then hits the grill until it’s charred and sticky. Wrapped up with fresh herbs, crisp veg and noodles, they’re light, crunchy, and ridiculously moreish.
Category
Lunch
Servings
8
Prep time
25 minutes
Cook time
10 minutes
These sticky pork rice paper rolls are a great, healthy option for lunch. The pork gets a quick marinade in sriracha, honey and garlic, then hits the grill until it’s charred and sticky. Wrapped up with fresh herbs, crisp veg and noodles, they’re light, crunchy, and ridiculously moreish.
Ingredients
- 1 tbsp sriracha
- 1 tbsp hot honey
- 1 tbsp fish sauce
- 1 tbsp dark soy sauce
- 2 cloves garlic, finely grated
- 350g pork loin, thinly sliced
- ground white pepper, to season
- 100g rice vermicelli
- Vietnamese mint, carrot battons, coriander, sliced spring onions for filling
- peanut dipping sauce, Nuoc Cham, to serve
Directions
Combine sriracha, honey, fish sauce, soy and garlic and mix well.
- Stir through pork and season with white pepper, then cover and refrigerate for at least 30 minutes to marinate.
- Cook vermicelli in a saucepan of boiling water for 1 minute, until softened. Drain and refresh under cold running water. Drain well.
- Heat an oiled chargrill pan over medium-high heat.
- Cook pork for 5-6 minutes, turning, until well browned and cooked through. Set aside to cool.
- To assemble, dip a rice paper sheet in a shallow bowl of cold water, until just wet all over, then place smooth side down on a clean work surface.
- Start layering towards the top end of the paper with Vietnamese mint, carrot, coriander, spring onions, slices of pork then vermicelli.
- Fold over the top to encase the fillings, then bring in the sides and roll up to completely enclose.
- Repeat with remaining ingredients, then serve immediately with dipping sauces, or store in an airtight container in the fridge.
