Hoi sin pork rice paper rolls

Prep time 30 minutes Cook time 10 minutes

Serves 12 people



  • ¾ cup hoi sin sauce
  • 600g pork loin steaks, 2cm thick
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon vegetable oil
  • 12 large (about 22cm) rice paper wrappers
  • ¼ Iceberg lettuce, trimmed and finely shredded
  • 1 large carrot, finely shredded lengthways
  • 1 Lebanese cucumber, finely shredded lengthways
  • 1 large just-ripe avocado, peeled and thinly sliced
  • 1 cup coriander sprigs


  1. 1.
    Brush ¼ cup hoi sin sauce over both sides of pork steaks. Heat oil in a large frying pan over a medium heat. Add pork steaks and cook for 6 minutes on one side, 2 minutes on the other side. Transfer to a plate and rest for 2 minutes. Thinly slice pork.
  2. 2.
    Combine remaining ½ cup hoi sin sauce and rice wine vinegar in a bowl. Set aside.
  3. 3.
    Half fill a large bowl with warm water. Place 1 rice wrapper in water for 20-30 seconds to soften. Transfer to a clean chopping board.
  4. 4.
    Top with a little of the pork, lettuce, carrot, cucumber, avocado and coriander. Drizzle with a little of the reserved hoi sin mixture. Fold sides of wrapper over filling and roll to enclose the filling
  5. 5.
    Place onto a plate. Cover with damp paper towel. Repeat using remaining wrappers and filling ingredients.
  6. 6.
    Serve rice paper rolls with the remaining hoi sin sauce mixture for dipping.

General Information

  • If your pork steaks are thicker than 2cm thick, adjust the cooking time on the second side.

  • When filling the wrappers evenly divide the ingredients into 12.

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