Fried rolls are Vietnamese specialties. In addition meat rolls, they also make vegetable rolls. Now, let’s try to do as following steps:
- Pork (shoulder part): 200g
- Grated copra: 50g
- Pachyrrhizus: 200g
- Kohlrabi, carrot: 100g
- Vermicelli made of cassava (it’s called “Mien” in Vietnam): 100g
- Peppercorn, cooking oil, green onion, spice.
- Wood ear fungus, thin-top mushroom: 100g
- Duck eggs: 2
- Sugar, vinegar, garlic, pepper.
- Green papaw.
- Salad, cucumber.
To mince pork and green onion.
Put “Mien” in a large bowl, cover with water by several inches and soak for 10 minutes. Drain “Mien” and cut them into 2 to 3 inch pieces.
Soak wood ear fungus and thin-top mushroom in hot water for 15 minutes, drain. Trim off and discard any hard parts from ear fungus. Finely chop them.
Remove cover of Pachyrrhizus, Kohlrabi, carrot and chop them.
To mix all of above materials with 2 duck eggs. Add a little spice and pepper.
To place 1 wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel. Put 2 tablespoon above mixing along middle of long wrapper, and shape mixing into a 5 inch log.
To heat cooking oil and fry rolls in batches of 5 or 6, keeping rolls a part during minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes.
Green papaw: remove cover, slice thin and soak them into a little of vinegar and preparing sauce.
Eat rolls when they are hot with sauce, salad and cucumber. Read Sauce – The soul of Vietnamese cuisine