Rated 5 out of 5 based on 1 votes
- 350 g pork shoulder
- 200 g sweet turnip, diced
- 2 x eggs
- 30 g black fungus mushrooms
- 100 g vermicelli, rehydrated
- 150 g bean sprouts
- 50 g shallots
- 1 clove garlic
- 1 splash fish sauce (to taste)
- 1 x pack large round rice paper sheets (softened with water)
- 1 handful fresh mint + iceberg lettuce to serve
Mix all the above ingredients well and season.
Soften rice paper sheets by sprinkling each sheet with water and stacking on top of eachother, wrap in a damp teatowel or banana leaf
To Roll – Place 1 whole sheet down and place half of another sheet on top. This is to create an extra layer to strengthen roll.
Place some mixure on the double layered sheet, bush with egg white, fold sides in and roll in to a cigar shape.
Repeat process, deep fry in hot vegetable oil until golden brown. Serve with nouc mam dipping sauce, mint and lettuce.
Nouc Mam Dipping Sauce
500ml water, hot
250g caster sugar
3 red banana chilli, finely diced
10 cloves garlic, finely diced
100ml rice wine vinegar
150ml fish sauce
Dissolve sugar in hot water, add rest of ingredients and mix well.
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These look so amazing!