Rice Paper Rolls
- 400 grams free range pork loin fillet
- 1/2 red cabbage very thinly sliced
- 3 carrots peeled and finely julienned (cut into matchsticks)
- 1 green apple finely julienned
- 2 cups silverbeet finely chopped
- 2 cup bean sprouts
- 1 bunch mint leaves removed
- 1 packet rice paper rolls large or small
Sunflower Tamari Dipping Sauce
- 1/2 cup sunflower seeds
- 2 tsp tamari or soya sauce
- 1/2 tsp tamarind paste
- 2 tblsp apple cider vinegar
- 1/2 cup Cobram Estate Classic Extra Virgin Olive Oil
- 4 tbsp water
- Lightly coat a frypan with Cobram Estate Classic Extra Virgin Olive Oil and turn to a medium heat. Add the pork fillets and cook for approximately 10 minutes on each side or until cooked through when sliced down the middle.
- In a small saucepan, place the sunflower seeds and bring to a low-medium heat. Keep a close eye on the sunflower seeds so that they don't burn and shake every few seconds until lightly toasted.
- Place sunflower seeds in a blender with tamari, tamarind, apple cider vinegar, Cobram Estate Classic Extra Virgin Olive Oil and water. Blend on medium until well combined and smooth, continuously scraping down the sides of blender.
- Once smooth, pour dipping sauce into a small dish ready to serve.
- Place silverbeet, apple, carrot, bean sprouts, mint and red cabbage in separate bowls to serve.
- Thinly slice pork fillets and place in a bowl to serve.
- Fill a kettle with water and bring to the boil. Once boiled carefully pour water into a shallow bowl. Carefully dampen one rice paper and place on a serving plate. Place a small amount of each filling in the centre of the rice paper roll. Pick up one side of the rice paper and fold it over the centre, followed by the two ends and then lastly the second side, trying to firmly wrap.
- Repeat this step until all rice paper rolls are made and serve with sunflower and tamari dipping sauce.
Recipe thanks to our friend, Sarah Bell Nutrition