12 pork meatballs (purchase pre rolled from your supermarket butcher)

1 red capsicum (thinly sliced)

1 carrot (thinly sliced)

1 Red Delicious apple (thinly sliced)

A few leaves of fresh mint (thinly sliced)

Rice vermicelli noodles

Rice paper sheets

1 cup of peanut oil (for frying)

Peanut sauce:

1/2 cup of crunchy peanut butter

1 cup Hoisin Sauce

1/2 cup of boiling water

1 tsp chopped chillies

Cook the vermicelli noodles according to the packet. Mix all ingredients of the peanut sauce together (I make two batches, one without chillies for me!).

Heat the peanut oil in a wok on high. Flatten the pork meatballs with your hands and fry them in the wok for 2-3 minutes. Turn to ensure they are cooked evenly but watch out for splashes. I do 3-4 meatballs at a time. Drain the cooked pork on a wire rack or on paper towels to remove the excess oil.

Place a rice paper sheet in a bowl of boiling water until soft. Carefully lay out the sheet on a plate and put a flattened, cooked pork meatball in the centre of the sheet. Add some vermicelli noodles and a tablespoon of peanut sauce. Add some capsicum, apple, carrot and mint. Fold the rice paper neatly (or not so neatly !!) in a roll. Repeat! Serve with the dipping sauce for more peanuty goodness.

These rolls can be reheated but make sure you store the excess in a container lined with baking paper. The sauce can also be stored and reused (I heated the sauce as well).

I didn’t take a photo of these (too busy eating them – yum!) but this image from Chewlog should give you an indication of what your rolls should look like.

I’m going to be adding this recipe to Food.com. Read all about it here!