Pork Vietnamese Spring Rolls
Light and refreshing pork Vietnamese spring rolls. These summer rolls are perfect to serve as appetizers for parties, lunch boxes, or for dinner.
ESTIMATED COST : $11.20, or $0.93 a roll
Ingredients
- 1 tablespoon vegetable oil
- 200 grams (7.05 ounces) pork mince
- ½ teaspoon minced ginger
- 1 teaspoon minced garlic
- 200 grams (7.05 ounces) button mushrooms chopped
- 120 grams (4.23 ounces) carrots grated
- 30 grams (1.06 ounces) spring (green) onions finely chopped
- 55 grams (1.94 ounces) green cabbage shredded
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- ⅓ teaspoon sugar
- Salt and pepper to taste
- 12 sheets of rice paper round or square
Instructions
For the Filling
- Heat oil over medium to high heat in a medium sized saucepan. Add the pork mince and break it into small pieces. Cook until the pork has turned white and is cooked.
- Next, add the minced ginger and garlic and saute for 1 minute.
- Then add the chopped mushrooms to the pan and cook until the mushrooms have reduced in size and have become a darker brown.
- Mix through the grated carrot, finely chopped green onions, and shredded green cabbage. Cook for a further 2 to 3 minutes.
- Add the soy sauce, sesame oil, sugar, fish sauce, sugar and mix through the ingredients until well combined. Turn off the heat and taste for seasoning. Add salt and pepper to your liking. Allow the mixture to cool to room temperature.
Making the Rolls
- Fill a shallow tray with water. This tray should be wide enough to fit one rice paper sheet. Dip a rice paper sheet in the water for a few seconds, or until it starts to become slightly soft. Remove from water and place on a damp surface. See note 1.
- Add 2 to 3 tablespoons of filling to the center of the rice paper sheet.
- Fold the bottom of the rice paper sheet over the filling. Then fold the left outside edge to the centre of the rice paper.
- Do the same with the right outside edge of the rice paper sheet. Then roll the rice paper roll up until the filling meets the top of the rice paper sheet and is covered completely by the rice paper.
- Repeat steps 1 to 3 of making the rolls until all the filling is used up.
Notes
- You want to work on a work surface that has been dampened with some water. This will prevent the rice paper from sticking to the surface.
Nutrition
Serving: 1 rollCalories: 99kcalCarbohydrates: 13gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 377mgPotassium: 16mgFiber: 1gSugar: 1g
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