Asian Wraps

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    • 3/4 lb
      375 g
      Lean Ground Canadian Pork
    • 1 Tbsp
      15 mL
      grated fresh ginger
    • 1/3 cup
      75 mL
      chopped green onions
    • 1/3 cup
      75 mL
      hoisin sauce
    • 1 cup
      250 mL
      bean thread noodles
    • 1
      medium carrot, cut into matchsticks, as thin as possible
    • 1 tsp
      5 mL
      sesame oil
    • 12
      9-inch / 23 cm rice paper wrappers
    • 24
      large fresh basil leaves


Sauté pork and ginger in a non-stick skillet until no pink remains. Drain. Stir in green onions and hoisin sauce. Cook bean thread noodles according to package instructions; cool and drain. Toss noodles in sesame oil. Soak a rice paper wrapper in hot water until just softened, about 20-30 seconds. Lay flat on counter. Place 2 basil leaves in a row, about 1/3 from the bottom of the rice paper. Top with 1/4 cup (50 mL) of the pork mixture and 1/4 cup (50 mL) of the noodles. Cover with a few carrot matchsticks. Fold bottom of rice paper over filling. Fold in the sides of the rice paper wrappers, and roll as tightly as possible from bottom to top. Place in a single layer in storage container; repeat with remaining wrappers. Cover tightly and refrigerate. To serve, slice in half diagonally.

Note: Always cook ground pork to well done.

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