Time
45 Minutes
Difficulty
Ingredients
For 4 people 
- 2 Carrots (Peeled and cut into 8cm x 1cm strips)
- 100 grams Flowerdale Farm Snow Pea Shoots, bottom third removed
- 1 Juice of lemon
- 200 grams Packet green tea noodles (Prepared according to packet instructions)
- 4 tablespoon(s) Mirin*
- 1.5 Chinese white radish (Peeled and cut in to 8cm x 1cm strips)
- 4 tablespoon(s) Thick sweet soy sauce
- 270 grams Packet Rice Paper Sheets
- 1 teaspoon(s) Grated fresh ginger
- 4 tablespoon(s) Ponzu sauce*
- 500 grams Pork Fillet
- 1 teaspoon(s) Crushed Garlic
Method
- Pre heat the oven to 180 degrees Celsius. Rub the pork fillet with a little olive oil, salt and pepper and roast for approx. 20 minutes in a lightly oiled baking dish. Remove from oven and check that the pork is cooked by inserting a fine skewer. When ready, there should be no resistance to the skewer and the pork juices should run clear. Allow pork to cool, then slice the fillet into thin strips.
- Prepare a large bowl of lukewarm water and a damp clean tea towel laid flat on a clean kitchen work bench. Place into the water one sheet of rice paper. After a few seconds, the sheet will be soft and workable. Lay it flat on the tea towel. Lay small amounts of the carrot, radish, noodles, and pork horizontally in the center of the sheet. Fold the left side and then the bottom side over the fillings and roll it all up. Repeat until all fillings are all used.
- To make the dipping sauce, combine ponzu sauce, soy sauce, mirin, lemon juice, garlic and ginger in a small bowl, and stir together.
*Ponzu is a Japanese citrus based sauce available from Asian grocer stores.
*Mirin is a sweet rice wine available in most supermarkets.
