Gluten Free Vietnamese Rolls with Caramelised Pork Noodles

Gluten Free Vietnamese Rolls with Caramelised Pork Noodles

Makes 16 Rolls

Ingredients

• 2 tbsp tamari (wheat-free soy sauce) gluten-free hoisin sauce
• 1/2 tsp maple syrup strips of cucumber
• 500g lean pork fillets strips of spring onion
• vegetable oil, for frying
• 32 rice paper pancakes
• 70grice vermicelli noodles, cooked

1. Blend the tamari and maple syrup together in a shallow dish. Add the pork and turn to coat in the mixture. Cover and leave to marinate in the refrigerator for at least 1 hour or preferably overnight.

2. Heat a griddle pan over a medium-high heat until hot, add a little oil to Covers the base and cook the pork for 4-6 minutes each side, depending on the thickness of the fillets, until cooked and caramelised on the outside. Remove from the Pan and slice into fine strips.

3. Fill a heatproof bowl with water that Is just off the boil. Put 2 rice paper pancakes on top of one another (you will need 2 per roll as they are very thin and fragile) and soak in the water for 20 seconds, or until they turn pliable and opaque. Carefully remove using a spatula, drain for a second and place flat on a plate.

4. Spread a spoonful of hoisin sauce over the pancake and top with a small bundle of noodles and a few strips of pork, cucumber and spring onion. Fold in the ends and sides of the pancake to resemble a spring roll. Set aside while you make the remaining rolls. Slice in half on the diagonal and serve with a little more hoisin sauce, if liked.

Serving Analysis

• Calories 109
• Protein 7g
• Carbohydrate 8g
• Sugars 0.7g
• Fat 5g
• Saturates 0.08g

Nutritional Fact

Fermented soy (found in tamari) is good for liver function. When our hormones are out of balance, the liver has to work hard processing these extra hormones. Since soy can help to balance hormones, the liver has a lighter load.