Vietnamese Fresh Rolls with Pork
August 6, 2007 Appetizers, Savory sauce
Everyone loves these. James called them pouches of love. Sweet.
Serves: 4
Prep time: 25min
Ingredients:
200g of lean pork mince
1 knob of ginger chopped
1 pack of rice paper rolls
1 tablespoons fish sauce
1 teaspoon of sugar dissolved in 2 tablespoons of water
1 handful of finely chopped spring onion
1 handful of finely chopped coriander
1 handful of finely chopped mint
A handful carrot
A handful white radish
Shredded lettuce
Cucumber sliced into thin strips
Dipping sauce
1 tablespoon of caster sugar
1/4cup of water
1 tablespoon of rice vinegar
1 small chili, seeds removed and sliced
1. Cook ginger on medium heat for one minute. Add the pork mince and cook until almost ready before adding the fish sauce, sugar water, spring onion, coriander and mint. Stirring through.
2. Chop and prepare the salad for rolling up.
3. In a saucepan heat water so that it is just warm enough to cook the rice paper but still cool enough for you to put your hands in and fish out. Heating one piece of paper at a time, allow just long enough to become soft – about 45 seconds. Any longer than this they will tear.
4. Lift out the rice paper and lay out flat on a plate placing the ingredients at the top of one side before rolling up. I’ve found that once I’ve laid the rice paper out on the plate if it is at this point that I put in another piece, if I’m working quickly then it doesn’t need to soak any longer than the time it takes me to roll one.
5. Mix the dipping sauce and serve. These will remain fresh and tasty for up to four hours – any longer than this and the rice paper will begin to become hard.