Pork and Lychee Rice Paper Rolls
1/4 cup Azalea Grapeseed Oil
1kg piece pork belly
4 cups cooked vermicelli noodles
20 lychees, peeled and deseeded (you can also use tin lychees, drained)
1 small bunch Vietnamese mint, leaves picked
1 small bunch Thai basil, leaves picked
20 rice paper sheets
Sweet chilli sauce, to dip
Drizzle pork belly with Azalea Grapeseed Oil, season generously with sea salt and roast. Allow to cool slightly before chopping into small pieces.
Assemble rice paper rolls by arranging a small handful of cooked vermicelli noodles, roast pork belly, torn pieces of lychee and Vietnamese mint and Thai basil leaves in the centre of a softened rice paper roll sheet. Fold over the bottom ¼ to cover the filling, then fold in the edges and roll to enclose. Serve with sweet chilli sauce to dip.