½ x Riverview Farms Pork Roast with Crackle, crackling chopped & meat cut into batons
16 x rice paper rolls
½ x bunch mint leaves
100g x rice vermicelli noodles
¼ x red cabbage, finely shredded
1 x continental cucumber, thinly julienned
1 x tsp coconut oil
1 x tsp red curry paste
270ml x can coconut milk
3 x tbs smooth peanut butter
1 x tbs kecap manis
2 x tsp honey
1 x tbs lime juice
¼ x cup unsalted peanuts, finely chopped
- 1
Soak rice noodles in hot water according to packet instructions. Drain well and set aside
- 2
For the peanut sauce, heat coconut oil in a small saucepan over medium heat. Add curry paste and cook, stirring, for 1-2 minutes until fragrant.
- 3
Add coconut milk and peanut butter and mix until smooth and combined.
- 4
Add kecap manis, honey, lime juice, peanuts and stir to combine.
- 5
Remove from heat and pour into dipping bowl. Set aside.
- 6
Dip 1 rice paper sheet in a bowl of warm water for 5 seconds, then place on a clean work surface. Place 2 or 3 mint leaves in the lower centre of the rice paper at the end closest to you.
- 7
Top with a little of the noodles, cabbage, cucumber, pork and crackling. Fold in the sides of the sheet and roll up to enclose. Repeat with remaining rolls.
- 8
Serve on a platter with peanut dipping sauce on the side and extra peanuts, crackling and mint leaves.
