Directions

To Make

1. Sauté minced pork over medium high heat with Chiu Chow Chilli Oil, minced ginger & garlic. Once meat has browned add cabbage, shitake mushrooms, spring onion , finely minced kaffir lime leaf & hoisin sauce. Once mixture is cooked & add cooked rice stick noodles & sauté a further 2 minutes. Remove mixture from heat.
2. In a large bowl, (big enough to fit the rice paper wrappers) place warm water. Place a damp tea towel on work bench. Dip the rice paper wrapper into the warm water and place on damp tea towel (the rice paper wrapper will still be quite firm but will continue to soften – the trick is not to get it too soft otherwise rolling becomes difficult) sprinkle the wet rice paper roll with sesame seeds & a few fresh mint and coriander leaves.
3. Place a heaping spoonful of sautéed pork/noodle mixture on rice paper wrapper then fold up all sides & roll into a cylinder shape.
4. Continue to roll the remaining. Place rolled pork/noodle rice paper rolls onto a baking tray lined with baking paper, brush each roll with a thin coating of olive oil.
5. Bake the rolls at 180°C for 15-20 minutes until the rice paper is crisp & starting to brown slightly.
6. Remove from oven and serve with additional hoisan sauce & Chiu Chow Chilli Oil on the side.

To Make Spicy Corn Ribs

1. Brush the wedges of corn generously with Chui Chow Chilli Oil & sprinkle lightly with sea salt.
2. Bake in the airfryer at 180°C for 20 mins until the corn starts to curl & turn golden brown. Place on serving platter with Crispy Pork Rice Paper Rolls.
3. Garnish with fresh lime wedges, chopped spring onion, finely sliced chilli.