Recipe: Summer rolls
- 400g pork mince
- 1/3 cup gluten-free oyster sauce
- 8 x 22cm rice paper rounds
- 100g snow pea sprouts
- Heat a non-stick frying pan over medium-high heat. Cook mince, stirring, for 6 minutes or until browned. Season with pepper. Stir in oyster sauce. Cook for 1 minute or until heated through. Set aside to cool. Fill a large bowl with warm water. Place 1 rice paper round in water for 20 seconds or until soft.
- Carefully transfer to a chopping board. Place one-eighth of mince mixture in middle of round. Top with one-eighth of sprouts. Roll up, tucking in ends, to enclose filling. Repeat with remaining rice paper rounds, mince mixture and sprouts. Cut rolls in half. Serve.
Number of servings (yield): 4
Meal type: breakfast
Culinary tradition: USA (General)