The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try San choy bau rice paper rolls recipe. Enjoy quick & easy rice cooking recipes and learn how to make San choy bau rice paper rolls.
Ingredients (serves 4)
2 teaspoons Alfa One rice bran oil
2 garlic cloves, crushed
2cm piece fresh ginger, finely grated
500g pork mince
2 tablespoons oyster sauce
1 tablespoon soy sauce
4 green onions, thinly sliced
1 1/2 cups frozen vegetable mix (peas, corn, carrot)
2 teaspoons lime juice
1 teaspoon sesame oil
12 large rice paper rounds
3 cups shredded iceberg lettuce
Plum sauce, to serve
Method
1. Heat wok over high heat. Add rice bran oil. Swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until pork just changes colour.
2. Combine oyster sauce and soy sauce in a jug. Add onion, vegetable mix, sauce mixture, lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Remove from heat.
3. Half-fill a shallow dish with warm water. Dip 1 rice paper round in water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.
4. Place a small amount of lettuce along edge of round. Top with 1/3 cup mince mixture. Roll up, folding up edges, to enclose filling. Cover with a damp tea towel to prevent it drying out. Repeat with remaining rounds, lettuce and mince mixture to make 12 rolls. Serve with sauce.
Notes
To freeze mince mixture: Cool. Spoon into an airtight container or large snap-lock bag. Freeze for up to 3 months.
To thaw: Thaw in fridge overnight.
To reheat: Spoon into a heatproof, microwave-safe dish. Microwave on medium (50%) for 3 to 4 minutes or until heated through.
Source
Super Food Ideas - July 2010, Page 24
Recipe by Kim Coverdale
More Rice Recipes:
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Pork rice paper rolls
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Vanilla rice pudding with poached rhubarb
Little spanakopita with rice
Mediterranean tuna & rice bake
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