SANG CHOI BAU COLD ROLLS

I have always loved Sang Choi Bau and Cold Rolls and one day decided to combine both my loves. I find these cold rolls to be great as an entrée, or for dinner or lunch in Summer, simply because they are so delicious and fresh tasting.

Serves

6

Ingredients

• 2 tablespoons oil

• 250g each of pork and veal mince

• 2 teaspoons minced garlic

• 1 teaspoon minced ginger

• 2 tablespoon soy sauce

• 3 tablespoons Trident Stir-Fry Hoisin Sauce, plus extra for dipping

• 1 tablespoon Trident Sweet Chilli Sauce

• ⅓ cup chopped water chestnuts

• ½ 125g packet Trident Rice Vermicelli

• 12 Trident Rice Paper Rolls

• ⅓ cup chopped cashews

• 1 carrot, cut julienne style

• 1 spring onion, cut julienne style

• 2 crisp lettuce leaves, chopped

Instructions:

• Heat oil in a wok and stir-fry mince, garlic and ginger in a wok for a couple of minutes.

• Add the soy sauce, Trident Stir-Fry Hoisin Sauce and Trident Sweet Chill Sauce and cook until mince is cooked through.

• Stir in the water chestnuts, remove from the heat and refrigerate. Cook Trident Rice Vermicelli according to packet instructions, and refrigerate.

• Once the mince mixture and noodles are cold, get out the Trident Rice Paper Rolls. Dip the rice paper in water for several seconds so that it goes soft and lay it down on your work surface.

• Put some of the mince mixture, Trident Rice Vvermicelli, chopped cashews, carrot, spring onion and lettuce on the rice paper. You will be making these into a spring roll shape, so lay down the ingredients in a straight line, leaving a couple of centimetres at the top and bottom. Fold the top and bottom of the rice paper over the mixture, then fold the sides to make a spring roll shape (make sure you roll them tight so the filling doesn't fall out!).

• Serve with dipping sauce (Trident Stir-Fry Hoisin Sauce is a great choice) and enjoy your delicious creations!