Fresh Rice Noodle Rolls with Pork and Bean Sprouts
Light and refreshing rice noodle rolls stuffed with savory ground pork, crisp bean sprouts, and aromatic green onions. These delicate rolls are perfect for a quick lunch or light dinner.
Story
These fresh rice noodle rolls are a delightful combination of soft rice paper wrappers, savory pork, and crunchy bean sprouts. Serve them with your favorite dipping sauce for a complete meal.
Ingredients
rice paper wrappers
6-8 sheets
ground pork
150g
bean sprouts
100g
green onions
2 stalks, chopped
garlic
2 cloves, minced
vegetable oil
2 tablespoons
soy sauce
1 tablespoon
sesame oil
1 teaspoon
salt
to taste
fresh herbs (mint, cilantro)
for serving
Instructions
1
Prepare the filling
Heat vegetable oil in a wok or large pan over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the ground pork and break it apart with a spatula. Cook until the pork is browned and cooked through, about 5-6 minutes. Season with soy sauce and a pinch of salt. Remove from heat and let cool slightly.
2
Cook the bean sprouts
In the same pan, add a little more oil if needed. Add the bean sprouts and stir-fry for 1-2 minutes until they are just tender but still crisp. Remove from heat and set aside to cool.
3
Assemble the rolls
Dip each rice paper wrapper briefly in warm water to soften, about 5-10 seconds. Place on a clean damp towel. Layer some cooked pork, bean sprouts, and chopped green onions in the center of each wrapper. Fold the bottom up, then fold the sides in, and roll tightly to seal.
4
Serve
Arrange the finished rolls on a serving plate. Garnish with fresh mint and cilantro leaves. Serve immediately with soy sauce, chili sauce, or your favorite dipping sauce.
