Bulgur Wheat Spring Rolls
Healthy rice wrapper spring rolls filled with bulgar wheat, pork belly & legumes and served with a delicious peanut butter/hoisin sauce.
Ingredients:
200g Lamb Brand Bulgar Wheat
200g Lamb Brand Chickpeas
200g Lamb Brand Black Eyed Beans
50g Lamb Brand Sultanas (optional)
1pkt Rice Spring Roll Wrappers (x 12)
500g Pork Belly
Spring Onion
1 Carrot
1 Celery Stick
Fresh/Dry Mint
1tsp Salt
1tsp Dark Soy Sauce
2 Star Anise
1/2 Lemon
Sauce
2tbsp Hoisin Sauce
2tbsp Olympic Peanut Butter
2tsp Brown Sugar
1 Garlic Clove
4tbsp Hot Water
Directions:
Soak the chickpeas and beans overnight. The following day discard the water before using
Chop the carrot, celery, and spring onion into big chunks.
Place the beans, pork and vegetables in a large pot.
Cover with water then add the salt, soy sauce and star anise.
Bring it to a boil, then simmer gently for 30 minutes.
Remove the gunk from the meat if it comes to the surface while simmering.
Place the bulgur wheat in a large bowl and add 240ml of the hot broth to it.
Cover it and let it rest for 20 minutes.
Discard the vegetables and star anise, and place the pork in a plate to cool off.
Pass the beans through a sieve discarding the water then add them to the bulgur wheat.
Mix everything together then season with lemon and mint. Add some sultanas if you like. They will elevate the taste!
Slice the pork thinly.
To assemble the rolls just soak the rice wrapper for about 7 seconds in warm water, place it on a flat clean surface, and fill it with two slices of pork and 2 tablespoons of the bulgur mix.
Roll them into spring rolls.
To prepare the sauce simply mince the garlic clove and add it to the rest of the ingredients and mix well.
Can be served warm or cold.
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