April 13, 2009

Vietnamese Rice Rolls (with Grilled Pork)

Had vietnamese rice rolls at friends' place a couple of times but I have never tried it myself before... We had L and M over for dinner last Saturday and we thought it best to have vietnamese rice rolls, the healthier and welcomed option for ladies :)

The set-up: (clockwise from bottom) prawns, carrot, cabbage, rice paper, basil and mint, grilled pork, rice vemicelli and hot water

Fish sauce and peanut sauce to dip the rolls in. Recipe compliments from F.

Fresh mint (from SIL W) and thai basil (from my garden)

Grate the carrots, cut up cabbage or lettuce into thin strips, cook up some prawns and halve them lengthwise, cook up the rice vemicelli and grill the pork strips. Prepare hot water to dip the rice paper in. Ensure that the container is big enough for the rice paper.

Grill pork
500g sliced pork
1 tbsp sugar
2 tbsp fish sauce
4 cloves of minced garlic
1 tbsp cooking oil
~ 3cm worth of lemon grass, sliced

Marinade pork with all the other ingredients for at least one hour. Grill them using a grill pan or stir fry them in a fry pan.

Fish sauce dip
1 tsp chilli paste or 3 fresh red chopped chillies
3 cloves minced garlic
1/4 cup sugar
3 tbsp fresh lime or lemon juice
1 tbsp vinegar
3 tbsp fish sauce
1/2 cup water
1/2 tsp salt

Mix everything together in a bowl and serve.

Peanut dipping sauce (hubby's favourite)
1/2 cup hoisin sauce
1/2 cup tamarind juice (optional. I didn't use it)
1/2 cup crunchy peanut butter
3 tbsp sugar
1/2 cup ground peanuts
2 tbsp minced garlic

Mix everything together. add enough water to obtain a paste/gravy type of texture. I used the amount of water stated in the recipe but it turned out too watery. Serve.

I don't think you need lessons on how to wrap the rice rolls right? It does not matter how you assemble it... so long as it taste good! Be prepared for each person to eat at least 4 rolls.

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