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Fresh Spring Rolls


  • 12 large rice paper rounds
  • 12 pork fillings (sliced)
  • ground pepper
  • seasoning sauce
  • sweet chilli sauce (for dipping)


  • 2 x carrots, cut into tiny strips
  • 60g bean sprouts
  • 30g spring onions, sliced
  • 15g fresh coriander leaves
  • 2 sliced capsicums
  • 1 lettuce

Dip a rice paper round into cold water, then place onto a plate

To assemble, place lettuce and a little of the carrots, bean sprouts, spring onion, prok, coriander and capsicums along the centre

To roll, fold up one edge of rice paper over filling to form the base of the roll, then tuck in sides and roll up to enclose the filling. Serve immediately with sweet chilli sauce for dipping

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