Crispy Pork and Prawn Rice Paper Rolls

FILLING: Place all the ingredients in a large bowl and combine.

TO ASSEMBLE: Place a clean tea towel on the benchtop. Fill a wide shallow dish with warm water.

Place one rice paper wrapper at a time in the water and submerge until it just starts to feel pliable. Place on the tea towel and put 2 tablespoons of filling onto the bottom third of the wrapper. Shape the filling into a cylinder shape. Fold the bottom of the wrapper over the filling then fold in the sides and roll up. Place on a lined tray. Repeat with the remaining wrappers. Brush both sides with a little extra gluten free soy sauce to give the rolls a golden finish.

Heat 4cm of oil in a deep sauté pan or wok over medium heat. Add the rolls in batches and cook for 4 minutes each side until golden, crisp and cooked through. (Don’t have the oil too hot or the wrappers will burst.) Place on a wire rack set over a baking tray and keep warm in a low oven until they are all cooked.

TO SERVE: Serve the rolls with the dipping sauce and herbs.

SOY AND BLACK VINEGAR DIPPING SAUCE
¼ cup Lee Kum Kee Gluten Free Soy Sauce
2 tablespoons Chinkiang black vinegar
2 cloves garlic, crushed
1 tablespoon toasted white sesame seeds
1 teaspoon sesame oil
½ teaspoon each caster sugar and chilli flakes

Combine all the ingredients in a bowl.

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