Fresh spring rolls have Vietnam written all over it, there are meat and vegetarian versions. They are eaten across all of Vietnam with various dipping sauces. The most common are Fish sauce, hoisin sauce. Together with Pho, they are Vietnam most recognizable dish.
The recipe of today is something extremely easy that we put together during a fantastic Autumn day. The last few days have been wonderful. Sunny and a bit chilly, perfect. The weather is supposed to stay like this for more days to come. Bock beer is also in full swing and there is nothing else we need.
In the last few weeks we travel the world with our food. This weekend’s recipe is taking us back to beautiful Vietnam. It’s a starter.
For this recipe there is not need to run to your closest Asian grocery store, the ingredients can be found in any supermarket. It really takes no time and you’ll eat something different, the rolling may take a while to get used to. The first few may look a bit odd, closer to a ball than to a roll :)
Ingredients
- Rice paper (dry): 15 slices
- Dry Rice noodles: 130 g (4.6 oz)
- Mint leaves: 1 bunch 50 g (1.8 oz)
- Coriander leaves: 1 bunch 50 g (1.8 oz)
- Lettuce: 1 bunch 60 g (2 oz)
- Cucumber: 1, thinly sliced
- Ground pork: 300 g (10.6 oz)
- Lemongrass: 20 g (07 oz), minced
- Shallot: 20 g (0.7 oz), minced
- Salt: 1 tsp
- Ground peper: 1/2 tsp
- Sugar:1 tsp
- Frying oil
- dipping fish sauce
Method
- Mix the ground pork with the minced lemongrass, shallots, salt, ground pepper and sugar
- Divide into 20 g (0.7 oz) portions, roll each portion into 8x1 cm (3X04 inch) roll
- Heat up a grill pan in medium fire, sprinkle/spread 1 tsp frying oil over the surface. Then grill each pork roll until golden on both sides, leave to cool
- Meanwhile, cook the dry rice noodles for about 3-4 mins in hot water, dry them and set aside to cool
- Soak quicky the rice paper in water and place it on an even surface (plate/chopping board etc)
- Add a slice of lettuce, 4 mint leaves, 4 coriander leaves, 4 slices of cucumber, a bit of rice noodle (1/5 of a handful) and a grilled pork roll on top of each other, near a border of the rice paper
- Roll the rice paper from that border, then take the left and right corner of the roll toward the center and continue to roll. Repeat the same steps for the rest of the rice papers
- Finishing the dish: Present the rolls on a plate with a small sauce cup of dipping fish sauce
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