dinner · dairy-free
Crispy pork and vegetable rice-paper rolls
Rice paper wrapped around a seasoned pork, carrot and cabbage filling and fried until blistered and crunchy.
- Time
- 50min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Clear a work surface and set a tray nearby. Shred the carrot and cabbage finely, squeeze out the moisture and mix with the pork and fish sauce.
-
2
Dampen a wrapper briefly, put some filling on it and roll up tightly. Keep unused wrappers covered, and let the finished rolls dry slightly on a rack.
-
3
Fry in batches in oil at 345°F (175°C), turning, until crisp and the filling reaches 160°F (71°C).
-
4
Drain well before serving.
