Vietnamese Meatballs in Rice Paper Wraps |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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something different with rice paper wraps Ingredients:
0.5 (125 g) package trident rice vermicelli, softened in hot water |
450 g diced lean pork |
1 spring onion, chopped (white part only) |
1 garlic clove, peeled |
1 1/2 tablespoons trident stir-fry fish sauce |
cornflour or plain flour |
2 -3 cups oil, for deep-frying |
20 sheets rice paper, circles (1/2 packet of trident rice paper roll kit) |
20 small lettuce leaves |
1 bunch fresh mint |
Directions:
1. Grind the pork, spring onion, garlic, Trident Stir-Fry Fish Sauce and a pinch of salt and pepper to a smooth paste in a food processor.
2. Form the paste into 20 small balls and coat with flour or cornflour.
3. Heat the oil in a wok to medium-hot.
4. Deep fry meatballs for about 2 minutes until golden.
5. Soften rice paper in hot water and then spread it out on paper towel.
6. Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf.
7. Fold the rice paper and serve with dipping sauce.
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