If you have never been to a Chinese supermarket do yourself a favour and go. As a white Anglo Saxon, I will admit they can be a little daunting at first, but they are truly fabulous places to shop. I buy all manner of sauces and spices that I have no idea what they are, but I adore the culinary exploration. As a child I went with my mother to little dusty stores in the town where I grew up, now the Chinese supermarkets that I frequent a huge buildings with fresh seafood, great meats and wonderful produce. The rice paper wrappers that are in the recipe can actually be purchased in more major grocery stores now, but if you are making this recipe,use it as an excuse to find your local Chinese supermarket, you will be glad you did.
1 1/2 tablespoons Dijon mustard 1/3 cup hoi sin sauce 2 tablespoons malt vinegar 1 tablespoon ketjap manis 3 tablespoons molassas 2 tablespoons Worcestershire sauce 2 teaspoons whiskey (optional) 2 teaspoons five spice powder 1/4 teaspoon cayenne pepper 16 oz Pork tenderlions Cooking spray 12 rice paper sheets (not spring roll wrappers 4 oz cellophane noodles 1 handful bean shoots 1 handful shredded carrot 1 handful cilantro 1 handful Thai basil or mint
Method
Preheat over to 350 degrees f. put the first nine ingredients, in a bow and mix well. Put a rack over a roasting tray, put the pork on the rack and baste with the BBQ sauce. Bake for 35 minutes or until pork is done, basting regularly with the sauce. It's also a good idea to turn the pork over and baste all sides. When the pork is done rest for five minutes and finely slice. At this point you have two options. You can either put everything on a serving platter and plonk the whole lot down in the middle of the table with a bowl of warm water and let everyone build their own.or you can go for the cleaner option and serve them already assembled. Whichever way you choose the assembly process is the same. Pour boiling water over the cellophane noodles and let them soak until they are soft and opaque. Place a rice paper in a bowl of warm water until it is soft. Spread out the paper and top with a piece of lettuce and a small amount of pork, bean shoots, softened cellophane noodles and herbs. Roll up the roll and repeat for the remaining rice papers.
Per Serve
Calories
Fat
Sodium
Carbs
Fiber
Protein
393
5 g
715 mg
78 g
4 g
27 g
Serving Suggestions
I think you need a sauce with these rolls and the simplest one is sweet chili. You can also make a wonderful sauce by mixing 1/4 cup smooth peanut butter with 3/4 cup hoi sin sauce (not so low fat however), or you could try a mix of Chinese brown vinegar (or sweet vinegar) and ketchup manis. the sky is the limit and the world is your oyster (and various other clichés)
