Thai style

Rice paper rolls with sesame pork

The pork in the filling bulks up the fresh ingredients so that two of these rolls will make a substantial starter.

Makes 12 rolls • Preparation time: 30 minutes • Cooking time: 15 minutes

• 1 pork fillet (± 600g)
• 45ml sesame oil
• 30ml light soy sauce
• 5ml fish sauce
• 15ml sesame seeds
• 12 round rice paper sheets
• 6 radishes, thinly sliced
• a few edible flowers (optional)
• 2 medium carrots, peeled and julienned
• 250ml coriander, stems removed
• 125ml mint

1 Make sure all the sinew has been removed from the fillet, then cut it into four equal pieces. Rub the meat all over with the oil. Heat a pan until hot and fry the meat until golden-brown. Don’t turn it too soon – let it develop a good crust; it must not steam.

2 Add the soy sauce, fish sauce, sesame seeds and 60ml boiling water to the pan, put the lid on and steam until the meat is cooked (about 5 minutes). Then remove from the heat and allow to cool until it is manageable.

Flake the meat. Taste a piece to see if it still needs a little soy sauce