Mushroom, Pork and Asparagus Fresh Rolls
photo by Mary Jenny
- Ready In:
- 9hrs 15mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
FOR THE PORK
- 500 g pork blade steaks
- 1⁄4 cup black bean sauce
- 2 tablespoons hoisin sauce
-
FOR THE ROLLS
- 250 g asparagus
- 2 teaspoons grapeseed oil
- sea salt
- fresh cracked pepper
- 105 g rice vermicelli
- 115 g fresh mushrooms, such as shiitake or 115 g oysters
- 1 teaspoon butter
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 tablespoons sugar
- 1 teaspoon fine sea salt
- 1 garlic clove (minced or grated)
- 1 cup cilantro, loosely packed chopped fine
- 8 rice paper sheets
directions
-
FOR THE PORK:
- Place all ingredients (Pork, Black Bean Sauce and Hoisin Sauce) in a slow cooker on low for 8 hours. When done, pull apart with two forks and set aside.
-
FOR THE ROLLS:
- Place asparagus on a baking sheet and pour grapeseed oil over, rolling the asparagus around to coat. Season with salt and pepper and place in a 425°F oven for 12–15 minutes. Remove from oven and set aside.
- Fill a kettle with water and bring to a boil.
- Set vermicelli noodles in large bowl. Pour boiling water over until just submerged. Allow to sit for five minutes and then drain.
- To the rice vermicelli noodles, add the rice vinegar, sugar, 2 tbsp of water, 1 tsp of salt and garlic. Stir to coat.
- Coarsely chop the mushrooms. In a small sauté pan, heat the butter and add the mushrooms. Sauté for about five minutes, season with salt and pepper and add to the noodles. Stir in cilantro.
- Fill a bowl with hot–to–the–touch water and set out a tea towel. Soak one rice paper wrapper at a time for about 20 seconds or until it softens up. Lay out on the tea towel and dab it until it is just slightly moist. Place a portion of the noodle/mushroom mix in the centre. Lay a few stalks of roasted asparagus over, followed by a small handful of the pulled pork.
- Fold the bottom up over the filling, then fold in the sides, then roll it towards the end until it is completely wrapped. Set aside and repeat until done.
- Serve with sweet chilli sauce if desired.
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RECIPE SUBMITTED BY
Mary Jenny
Canada