Mushroom, Pork and Asparagus Fresh Rolls Recipe

Name: Mushroom, Pork and Asparagus Fresh Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g pork blade steaks; ¼ cup black bean sauce; 2 tablespoons hoisin sauce; 250 g asparagus; 2 teaspoons grapeseed oil; sea salt; fresh cracked pepper; 105 g rice vermicelli; 115 g fresh mushrooms, such as shiitake or 115 g oysters; 1 teaspoon butter; 2 tablespoons rice vinegar; 2 tablespoons water; 2 tablespoons sugar; 1 teaspoon fine sea salt; 1 garlic clove (minced or grated); 1 cup cilantro, loosely packed chopped fine; 8 rice paper sheets

Servings: persons

500 g pork blade steaks
¼ cup black bean sauce
2 tablespoons hoisin sauce
250 g asparagus
2 teaspoons grapeseed oil
sea salt
fresh cracked pepper
105 g rice vermicelli
115 g fresh mushrooms, such as shiitake or 115 g oysters
1 teaspoon butter
2 tablespoons rice vinegar
2 tablespoons water
2 tablespoons sugar
1 teaspoon fine sea salt
1 garlic clove (minced or grated)
1 cup cilantro, loosely packed chopped fine
8 rice paper sheets

1
FOR THE PORK:.
2
Place all ingredients (Pork, Black Bean Sauce and Hoisin Sauce) in a slow cooker on low for 8 hours.
3
When done, pull apart with two forks and set aside.
4
FOR THE ROLLS:.
5
Place asparagus on a baking sheet and pour grapeseed oil over, rolling the asparagus around to coat.
6
Season with salt and pepper and place in a 425F oven for 1215 minutes.
7
Remove from oven and set aside.
8
Fill a kettle with water and bring to a boil.
9
Set vermicelli noodles in large bowl.
10
Pour boiling water over until just submerged.
11
Allow to sit for five minutes and then drain.
12
To the rice vermicelli noodles, add the rice vinegar, sugar, 2 tbsp of water, 1 tsp of salt and garlic.
13
Stir to coat.
14
Coarsely chop the mushrooms.
15
In a small saute pan, heat the butter and add the mushrooms.
16
Saute for about five minutes, season with salt and pepper and add to the noodles.
17
Stir in cilantro.
18
Fill a bowl with hottothetouch water and set out a tea towel.
19
Soak one rice paper wrapper at a time for about 20 seconds or until it softens up.
20
Lay out on the tea towel and dab it until it is just slightly moist.
21
Place a portion of the noodle/mushroom mix in the centre.
22
Lay a few stalks of roasted asparagus over, followed by a small handful of the pulled pork.
23
Fold the bottom up over the filling, then fold in the sides, then roll it towards the end until it is completely wrapped.
24
Set aside and repeat until done.
25
Serve with sweet chilli sauce if desired.

1264

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 500 g pork blade steaks, ¼ cup black bean sauce, 2 tablespoons hoisin sauce, 250 g asparagus, and more.

Yes, Mushroom, Pork and Asparagus Fresh Rolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom, Pork and Asparagus Fresh Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions