Hoisin Pork And Mushroom Rolls

These rice paper rolls are filled once succulent pork, enoki mushrooms and vermicelli noodles.

The ingredient of Hoisin Pork And Mushroom Rolls

• 4 about 400g pork leg steaks
• 125ml 1 2 cup hoisin sauce
• 8 square 16cm rice paper wrappers
• 4 green shallots ends trimmed cut into thin strips
• 1 x 100g pkt enoki mushrooms ends trimmed
• 100g vermicelli rice noodles
• 1 bunch baby bok choy ends trimmed washed dried

The Instruction of hoisin pork and mushroom rolls

• cook pork in a frying pan of boiling water for 5 minutes or until just cooked transfer to a plate lined once paper towel to drain thinly slice pork and place in a bowl subsequently half the hoisin sauce
• dip 1 rice paper wrapper in a large shallow dish of indulgent water for 30 seconds or until soft and pliable drain vis u00d0u00b0 vis paper towel spoon one eighth of pork join up the length of all along the centre of the wrapper peak like some of the green shallot and mushrooms fold in the ends and roll going on firmly to enclose the filling repeat in imitation of the enduring surviving rice paper wrappers pork mixture green shallot and mushrooms place rice paper rolls in a single layer in a large bamboo steamer cook covered greater than a saucepan of boiling water for 4 minutes or until hot
• meanwhile place the vermicelli noodles and bok choy in a saucepan of salted boiling water cook for 1 2 minutes or until the noodles soften and bok choy wilts drain place bok choy noodles and rolls more or less serving plates advance immediately

Nutritions of Hoisin Pork And Mushroom Rolls

calories: 341 77 calories
calories: 3 5 grams fat
calories: 1 grams saturated fat
calories: 52 grams carbohydrates
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calories: 26 grams protein
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