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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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An authentic Chinese recipe,. made for centuries in various cultures. Ingredients:
1/2 tbs vinegar |
1 tbs water |
1 tbs fish sauce |
1 tsp sugar |
1/2 tsp chopped fresh ginger root |
chili sauce (oriental) |
4 dried chinese black mushrooms, soaked for 15 minutes in warm water |
12 oz boned pork shoulder, very finely chopped |
1/2 tsp oil |
1/2 cup bean sprouts, blanched and drained |
1/2 tsp cornstarch |
1 tbs soy sauce |
salt and pepper |
16 sheets rice paper, soaked in warm water for 10 minutes |
a little beaten egg |
1/2 cup oil |
Directions:
1. Sauce
2. Mix together the vinegar, water, fish sauce, sugar, and ginger and allow to stand for 30 minutes. Add a few drops of chili sauce, just before serving.
3. Dice mushrooms very finely and mix them with the meat.
4. Heat the 1/2 tsp oil in a wok and stir-fry the mushrooms and meat together with the bean sprouts, soy sauce and cornstarch for 2 minutes. Allow to cool. The mixture should be quite dry. Add salt, pepper and chili sauce to taste.
5. Drain the rice paper sheets and spread them out on your work surface. Place a little of the cooled stuffing in the center of each sheet, roll it up and seal the edges with a little of the beaten egg.
6. Heat the 1/2 cup oil in a wok and fry the rolls gently on all sides, beginning with the sealed side. Drain on paper towels.
7. Serve the rolls hot, with the sauce in individual bowls.
8. Note: Serve the rolls with lettuce leaves and fresh mint. Guests should wrap the mint and lettuce leaves around the rolls, before dipping them into the sauce.
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