2026 MAR 21 Crispy Fried Rice Paper Rolls with Juicy Meat an

Інгредієнти

Filling:

2 lb ground pork (900 g)

2 large eggs

1¾ cups dry mung bean noodles, soaked and cut (180 g)

1 cup carrot, julienned (150 g)

1 oz dry shiitake mushrooms, soaked and chopped (25 g)

1 oz dry wood-ear mushrooms, soaked and chopped (25 g)

½ cup shallots, thinly sliced (50 g)

2 cups bean sprouts (250 g)

3 tbsp fish sauce (45 mL)

2 tsp bouillon powder (8 g)

Additional:

45 rice paper sheets (plus extras)

Bowl of room temp water for dipping

For Serving (optional):

Vermicelli noodles

Lettuce

Fresh herbs: Thai basil, cilantro, mint, purple perilla

Напрямки

Combine all filling ingredients and mix by hand. Gently break up the pork to combine.

Use two plates or boards to alternate softening rice paper. Dip one sheet in water, shake off excess, and let soften. Repeat with second sheet.

Roll the Spring Rolls:

Place 70 g filling on bottom third of softened rice paper.

Fold in sides tightly and evenly.

Fold bottom flap over filling.

Roll upward tightly to seal.

Repeat with remaining sheets.

Fry or Freeze

Heat 2 cm oil in a pan to 150°C/300°F (test with chopstick—look for bubbles).

Fry rolls in batches, turning every 5 minutes until golden.

Drain on paper towels or rack.

Serve with a sweet chili sauce.