- Ingredients:
350g pork shoulder
150g Sweet white turnips
2 new laid eggs
30 Rice paper sheets
20g Dried black mushrooms
150g Cellophane noodles
150g Soybean sprouts
150g Onions
50g Chives, Flour, lettuce leaves and fresh herbs
- Components of the sauce:
Garlic and chopped chilli, nuoc mam (fish sauce), white rice vinegar, a little sugar, ground pepper, green papaya and carrot(150g).
- Preparation:
- Grind the pork meat. Chop the sweet turnips, onions and Soybean sprouts. Chop Chives.
- Soak the Cellophane noodles into tepid water for 10 minutes. Rinse, drain and cut with scissors into small pieces(1.5 to 2,5cm).
- Soak the mushrooms into tepid water for 15minutes and wash them thoroughly, remove the stems and chop finely.
- Mix all the minced ingredients with the eggs and little pepper to make stuffing.
- Mix the flour with little water to make a paste.
- Place one tablespoon of stuffing at the base of each rice paper sheet, roll it. Fold the sides toward the centre and roll all the way to enclose. Paste its edges with a little sticky flour.
- Fly the rolls in hot oil until they turn a golden brown color. Please keep your fire small.
- Finishing and serving:
- Peel and slice the papaya and carrot, pickle with a little salt and sugar. Leave for 15 minutes. Wash again. Squeeze slightly.
- Mix the Nuoc Mam (fish sauce) with a little water, vinegar and sugar. Add chopped garlic, chilli and ground pepper. Finally add the papaya and carrot.
- Serve hot with the dipping sauce and salad.
350g pork shoulder
150g Sweet white turnips
2 new laid eggs
30 Rice paper sheets
20g Dried black mushrooms
150g Cellophane noodles
150g Soybean sprouts
150g Onions
50g Chives, Flour, lettuce leaves and fresh herbs
- Components of the sauce:
Garlic and chopped chilli, nuoc mam (fish sauce), white rice vinegar, a little sugar, ground pepper, green papaya and carrot(150g).
- Preparation:
- Grind the pork meat. Chop the sweet turnips, onions and Soybean sprouts. Chop Chives.
- Soak the Cellophane noodles into tepid water for 10 minutes. Rinse, drain and cut with scissors into small pieces(1.5 to 2,5cm).
- Soak the mushrooms into tepid water for 15minutes and wash them thoroughly, remove the stems and chop finely.
- Mix all the minced ingredients with the eggs and little pepper to make stuffing.
- Mix the flour with little water to make a paste.
- Place one tablespoon of stuffing at the base of each rice paper sheet, roll it. Fold the sides toward the centre and roll all the way to enclose. Paste its edges with a little sticky flour.
- Fly the rolls in hot oil until they turn a golden brown color. Please keep your fire small.
- Finishing and serving:
- Peel and slice the papaya and carrot, pickle with a little salt and sugar. Leave for 15 minutes. Wash again. Squeeze slightly.
- Mix the Nuoc Mam (fish sauce) with a little water, vinegar and sugar. Add chopped garlic, chilli and ground pepper. Finally add the papaya and carrot.
- Serve hot with the dipping sauce and salad.
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