Pork rice paper rolls, fried

Discovered rice paper in Australia. Asian food goes beyond take out here. Such a malleable ingredient, I decided to try making something with it at home for the first time.


  • 500g pork mince
  • 3 green onions diced
  • Diced or mince ginger to taste
  • 4 cloves of minced garlic
  • diced small brown onion
  • Soy sauce to taste for salt
  • Sweet soy sauce to taste for sweet
  • 2 finely diced carrots
  • Rice paper
  • Warm water to hydrate the rice paper

The Filling

You can use a pan or a wok. Brown your pork mince, Add your carrot, brown onion and ginger. Stir fry till onions are soft. Add your green onions, garlic and soy sauce for salt to taste. Add your sweet soy sauce for color and sweetness, keep stir frying this mixture till it is cooked through, about 7 minutes.

Finished filling

Let your filling cool down.

Prepare your rice paper filling work area. 1 large bowl of warn water, something that an entire sheet of rice paper can sit in. A cutting board to rest your hydrated rice paper and the plate to sit your finished roll.

Wet a sheet of rice paper in your warm water. You only need to dip it. Place the wet sheet on your cutting board let it soften ,30 seconds, add 2 tablespoons of your filling and roll it by folding the paper over the filling while sealing the sides. Place your roll on your plate, wet the plate so the rice paper does not stick to it.

Once you’ve made all your rolls, you can eat it at this stage cold. I shallow fry these rolls in canola oil to crisp the rice paper.

Serve with sweet chilli to dip.

This is a great lunch or snack or appetizer.

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