Vietnamese Pork Steamed Rice Spring Rolls Recipe
Holy moly does this dish make it look like you know your Asian cooking inside out. Not only do you get the delicious and iconic mix of salty, sweet, spicy and sour but you also get the rugged traditional Vietnamese flavours of the mushrooms and the pork. The flavours are necased in a seethrough rice spring roll which is easy to package up and good fun to learn how to make, as, in reality you can experiment with filling these delicious packages with whatever you desire.
Ingredients in this oriental food recipe.
- 300g minced pork shoulder
- sweet and sour dipping sauce
- 3 dried shiitake mushrooms, diced finely
- 3 dried wood ear mushrooms, diced finely
- 3 dried chinese mushrooms, diced finely
- 3 shallotts, diced finely
- 4 garlic cloves
- 1 large carrot, diced
- 1 large cucumber, diced
- 18 round noodle sheets (available from Asian supermarkets)
- 1 teaspoon of sugar
- salt and pepper to taste
- 2 teaspoons fish sauce
- 2 limes
- 1 tablespoon of vegetable oil
1. Soak the mushrooms in warm water for 20 minutes then remove and drain as thoroughly as possible, remove the stems and chop very finely.
2. Heat the oil in a frying pan and fry the garlic and shallots until fragrant but certainly not browned.
3. Add the carrot and cucumber strips very briefly (for around 1 minute) to soften them slightly.
4. Remove the mixture and set aside.
5. In the same frying pan fry the pork with salt and pepper, sugar and fish sauce until half cooked.
5. Add the mushrooms to this mixture and fry until the pork is cooked then add in the shallott, garlic, carrot and cucumber mixture from before.
6. Take a noodle sheet and soak it in a shallow plate of water for around 1 minute. The sheet should become malleable.
7. Take the sheet and put a globule of 1/18th of the pork mixture in the middle of the spring roll then fold the sides in and roll lengthways (or just roll for an authentic looking wonton).
8. Repeat for the rest of the rice sheets, then serve and enjoy.