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Rice paper rolls
Prep Time
35 mins
Cook Time
1 hr
 
Servings: 6
Ingredients
  • 1/4 long grain rice
  • 1 tbs olive oil
  • 4 bacon rashers finely chopped
  • 2 sticks celery finely chopped
  • 3 cloves garlic crushed
  • 400 g pork mince
  • 2 tsp ground paprika
  • 1/2 cup chopped fresh parsley
  • 4 green spring onions thinly sliced
  • 1/3 cup pine nuts toasted
  • 1 egg lightly beaten
  • 1 tbs honey
  • Rice paper sheets
  • 500 g jar tomato-based pasta sauce
Instructions
  1. Cook rice in a saucepan of boiling, salted water for about 12 minutes. Drain.
  2. Heat oil in a large frying pan. Add bacon, celery and garlice. Cook over a medium heat, stirring occasionally until celery is soft. Transfer to a bowl.
  3. Add rice and remaining ingredients. Stir to combine.
  4. Boil some water and pour into a shallow heatproof dish. Separate the rice paper and for each individual sheet, place in water until soft.
  5. Place approx 2 tbs filling in centre of rice paper, fold in sides and roll up to enclose.
  6. Place rolls, seam-side down, in a large ovenproof dish (14 cup capacity). Pour pasta sauce over rolls and cover dish tightly with a double layer of foil.
  7. Cook in a hot oven (200C) for 1 hour or until rolls are tender and filling is cooked.
  8. Garnish with parsley and serve with sour cream if desired.
Recipe Notes

The original recipe used cabbage leaves as the rolls, but it was always difficult for us to find the correct type of cabbage, and we found it works just as well with rice paper.

Adapted from Australian New Idea