Pork Summer Rolls

• 5.25 oz roast pork, shredded
• 1/4 cup hoisin sauce
• 16 sheets rice paper
• 3.5 oz dried rice vermicelli noodles, soaked in boiling water for 5 mins, drained, cut into 1 inch pieces
• 2 oz bean sprouts
• 1 None medium carrot, coarsely grated
• 1 None cucumber, halved lengthwise, deseeded, cut into matchsticks
• 1 None small red pepper, deseeded, cut into thin strips
• 16 None fresh mint leaves
• 1 tbsp rice vinegar

1. Combine pork with 1 tbsp hoisin sauce. Set aside.
2. For each roll, briefly dip 1 sheet of rice paper in a bowl of warm water to soften. Place on a clean tea towel. Arrange pork, noodles, bean sprouts, carrot, cucumber, pepper and mint over top. Roll up tightly to enclose filling. Repeat with remaining rice paper and fillings.
3. Mix together hoisin sauce and vinegar. Serve with summer rolls.

pork, hoisin sauce, rice, vermicelli noodles, bean sprouts, carrot, cucumber, red pepper, mint, rice vinegar

Taken from recipes-plus.com/api/v2.0/recipes/24423 (may not work)