Bright, fresh and full of crunch — these jumbo rice paper rolls are packed with juicy five-spice pork, crisp veg and a quick peanut–hoisin dipping sauce. Perfect for warm-weather lunches or light dinners.
Serves: 2 jumbo rolls
Prep time: 25 minutes
Cook time: 25 minutes
Ingredients
- 1 pork fillet (about 400 g)
- 2 tsp Chinese five spice
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 8 large rice paper sheets (makes 2 jumbo rolls)
- 1 cup shredded carrot
- 1 cup shredded cucumber
- ½ cup fresh mint and coriander leaves
- ½ apple, sliced
- ½ avocado, sliced
- ¼ purple cabbage, shredded
Dipping sauce
- ¼ cup smooth peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp lime juice (freshly squeezed)
- 1–2 tsp honey (optional, to taste)
- 2–3 tbsp warm water (to loosen)
Method
- Rub pork fillet with five spice, soy and sesame oil.
- Heat a frying pan over medium-high heat and sear the pork on all sides until golden.
- Brush with hoisin sauce, then transfer to a 200 °C oven. Roast 15–20 minutes, or until just cooked through. Rest for 10 minutes before slicing thinly.
- In a small bowl, whisk together peanut butter, hoisin, soy sauce, lime juice, sesame oil and honey until smooth.
- Gradually whisk in warm water until you reach a dipping consistency.
- Taste and adjust - more lime for tang, more honey for sweetness, or a splash of soy for saltiness.
- Dip rice paper sheets in warm water until softened.
- Place pork slices, carrot, cucumber, apple, cabbage, avocado and herbs in the centre.
- Roll tightly into large rolls. Slice in half & serve with the peanut dipping sauce.
Shop the ingredients
Make it with our Free-Range Pork Fillet — premium Australian pork from The Lucky Pig, Bentleigh.
🍴 Visit us at 452 Centre Rd, Bentleigh. Follow @luckypigbentleigh for more recipes and behind-the-scenes.
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