Pork and apple rissoles
25 mins
Rolls
1 cup baby spinach
1 yellow capsicum, cut into thin strips
1 zucchini, cut into thin strips
2 carrots, cut into thin strips
3 leaves wombok (Chinese cabbage), finely sliced
200g firm tofu, cut into strips
20 rice paper rounds
Sauce
1 clove garlic, crushed
½ lime juiced
1 tsp brown sugar
1 tsp rice vinegar
30mL reduced-salt soy sauce*
15mL water
You can swap:
Step 1
Fill a large bowl with warm water.
Step 2
Quickly dip a rice paper round into the water until it is soft. Spread flat on a work surface.
Step 3
On the bottom third of the rice paper, layer the vegetables, starting with the spinach, then top with the capsicum, zucchini, carrot and wombok and finally the tofu.
Step 4
Fold in both sides of the rice paper, then lift the bottom edge over the vegetables. Tightly tuck and roll the rice paper away from you. Set aside seam side down. Repeat with the remaining rolls.
Step 5
To make the sauce, mix all the ingredients together ensuring the sugar is dissolved.
Serving suggestion: Cover with damp paper towel, then wrap well in plastic wrap and refrigerate to avoid drying out.
Food safety tip: If you are packing for lunch, rice paper rolls need to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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