Bobby Chinn’s Pulled Pork Spring Rolls

Pulled Pork Spring Rolls

200gr of pulled pork or chichen
100gr Rice noodles
1 small Carrot
1 small Cucumber
Ready made rice paper or spring roll wrappers (available from Asian supermarkets)

1 tbsp Balsamic vinegar
1 tbsp Chipolata sauce (to taste depending on how hot you want the sauce to be)
1 tbsp Olive oil
1 tbsp Brown sugar
Fresh mint

Directions to make the sauce:
Put all the above ingredients in a blender until you get a smooth paste.  Then place it in a small bowl to dip the spring rolls in.

Directions to make spring rolls:
Boil the rice noodles for five minutes to soften them, drain them and put them to one side.
Then grate the vegetables – carrots and cucumber – Julienne style and put them to one side as well.
Fill a big bowl with hot water and dip the rice paper (one at a time), then place flat on a kitchen towel to dry a bit.
Lay a spring roll wrapper or rice paper on a cutting board and place the filling – pork, vegetables, cilantro and rice noodles into the centre of the wrapper. Roll the pastry up tightly towards the top corner. Tucking the side edges in as you roll it. Repeat with the remaining spring roll wrappers and filling.
Transfer the spring rolls onto a plate and serve with the sauce.