Delicious San Choy Bow Rolls with Sauce
24
servings30
minutes14
minutes112
kcal44
minutesEnjoy these fresh and flavorful San Choy Bow Rolls, a healthy and delicious twist on traditional Vietnamese spring rolls. Made with savory pork mince, crunchy vegetables, and fragrant herbs, all wrapped in delicate rice paper rolls. Serve with a tangy dipping sauce for a perfect appetizer or light meal. Each roll is packed with nutrients and bursting with vibrant flavors, making it an ideal choice for a refreshing, low-calorie dish.
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Ingredients
Wraps
.5 number kg Mince (pork)
1 tbsp oil (peanut)
1 packet san choy bou Seasoning -(comes in pork mince packet at supermarket or see hints below for homemade substitute)
0.5 cup Water
0.5 cup fresh Coriander-finely sliced
3 number Carrots-finely sliced
.5 number Wombok-finely sliced
1 number Bean shoots (150 grams)
1 number Rice paper rolls
Dipping Sauce
2 tsp Fish sauce
2 tbsp Sweet chilli sauce
1 tbsp Brown sugar
2 tbsp Lime juice
2 tbsp Coriander-chopped
3 tbsp Light soy sauce
1 tbsp lemon Zest
Directions
- Heat fry pan, add peanut oil.
- When hot add mince and cook until brown, then, add seasoning and mix well. Add water and allow to simmer for 13 minutes.
- Finely slice the cabbage, wombok, carrots and coriander then set aside in bowls.
- Using a large container place 3 cups of warm to hot water in and have a clean wet tea towel on the bench beside container of water.
- You will now place one rice paper sheet in the water for 20-30 seconds until just bending then remove and place onto wet tea towel. This will make sure the rice paper does not stick to your bench and is easy to roll.
- Lay wet rice paper flat onto wet tea towel and spoon 1 small tablespoon of mince, then each salad, sprinkle with coriander to finish. Ingredients should be placed in the center of the rice paper in a log like shape, about 7 cm long and 3-4cm wide.
- Now fold end closest to you over the top of ingredients and tuck under then fold each side in and roll up, pulling the last piece tight and pressing down to stick.
- Place on serving platter and repeat until all ingredients are finished.
- Dipping Sauce
- Mix all ingredients (except for coriander) together and stir with a spoon until sugar is dissolved.
- Finely chop coriander and sprinkle into dipping sauce.
- Recipe Hints and Tips:
- Rice Paper Rolls are not suitable for freezing and need to be kept in airtight container in fridge as they will dry if not well sealed.
- If you do have the seasoning you can use 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon chilli flakes, 1 teaspoon sesame oil.
- You can substitute pork mince for chicken mince.
- Dipping sauce will keep for up to 5 days if kept refrigerated at all times.
Notes
- Rice Paper Rolls are not suitable for freezing and need to be kept in airtight container in fridge as they will dry if not well sealed.
- If you don’t have the seasoning you can use 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon chilli flakes, 1 teaspoon sesame oil.
- You can substitute pork mince for chicken mince.
- Dipping sauce will keep for up to 5 days if kept refrigerated at all times.
San Choy Bow Rolls with Sauce is a beautiful fresh summer dish that is light but very filling.
We also have the traditional version, but this is something a bit different. This is super healthy and if you are vegetarian or vegan, it is so easy to change up the ingredients to suit.
The only tricky thing is separating the rice paper rolls when they are wet!
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