Rice paper rolls have long become a rolled – mixed dish familiar to Vietnamese families due to their rich colors and flavors and their ease of preparation. Let’s join TasteVN to cook and immediately note 2 delicious and unique ways to make rice paper rolls with pork and tamarind sauce!
1. Rice paper rolls with pork
-
Preparation
15 minutes
-
Cooking
25 minutes
-
Difficulty
Easy
Ingredients for Rice paper rolls with pork For 2 people
Pork belly 200 gr Rice paper 5 pieces (any kind is fine) Fresh vermicelli a little (or brown rice vermicelli depending on preference) Accompanying vegetables a little (lettuce/ Thai basil/ herbs/ fish mint) Spring onions 1 stalk Garlic 2 cloves Cooking oil 1 tablespoon Marinade for grilled meat 1 tablespoon Common spices a little (salt/ sugar/ monosodium glutamate/ seasoning powder/ ground pepper)
Tools for preparation
How to choose fresh ingredients
How to choose fresh pork belly
- When buying pork belly, you should prioritize purchasing parts that have a balance of meat and fat, as this will prevent the dish from being too greasy or too dry.
- Additionally, good quality meat will have a dry outer layer, a light red or bright pink color. When touched, the meat should have a certain level of elasticity.
- Avoid buying pork belly with separated fat, lean meat, and skin, or those that emit a foul odor, as these are signs that the meat has been sold for a long time and is no longer fresh.
How to choose fresh vegetables
- To buy fresh vegetables, you should go to the market early and prioritize purchasing types of vegetables with tender, sturdy green leaves.
- Additionally, when buying, you should smell the vegetables to check their freshness. If the vegetables have a distinct pleasant aroma, they are fresh; otherwise, they are not.
- Avoid buying vegetables that are too dark green or too shiny, as these may have been sprayed with pesticides or chemicals to keep them fresh longer.
Braised Pork
Put 1 tablespoon of cooking oil into the pan and heat it up, then add all the minced garlic and sauté until the garlic is fragrant and golden.
When the garlic is golden, add the marinated pork, stir well to sear the meat on both sides. Lower the heat and add the remaining marinade from the bowl, along with 1/2 cup of water (rice bowl).
You braise the pork over medium heat until the sauce thickens, seasoning with 1/2 teaspoon of seasoning powder and 1/4 teaspoon of monosodium glutamate. Lower the heat and braise for another 5 minutes before turning off the stove.
Slice the pork into thin pieces or cut into cubes of your desired thickness.
Making Pork Roll
First, you spread a little warm water on the surface of the rice paper, then wait about 30 seconds for the rice paper to soften, then add vermicelli, fresh herbs, and a little of the braised pork that has been cut into small pieces, and roll the rice paper up to dip into the sauce or sweet and sour fish sauce and enjoy!
Finished product
The dish of pork rice paper rolls is delicious and simple, with soft, fragrant, fatty pork belly, and well-seasoned spices combined with fresh green vegetables.
This dish is best enjoyed while rolling and eating. You definitely have to try this delicious dish on your free weekend!
2. Rice paper rolls with sweet and sour tamarind sauce
-
Preparation time
30 minutes
-
Difficulty level
Easy
Ingredients for Sweet and Sour Tamarind Sauce Spring Rolls Serves 02 people
Shrimp rice paper 100 grams (1 pack) Quail eggs 50 grams (16 pieces) Calamondin 5 fruits Red onion 5 bulbs Roasted peanuts 200 grams Tamarind 250 grams Mango 1 fruit Vietnamese coriander 100 grams Fish sauce 10 grams Chili sauce 10 grams Mayonnaise 10 grams
Note: It is recommended to use shrimp rice paper for the dish to enhance the aroma and taste instead of using plain rice paper. Shrimp rice paper can be purchased at large supermarkets.
How to Make Sweet and Sour Tamarind Sauce Spring Rolls
-
Prepare the ingredients
Boil quail eggs, peel, and cut in half.
Slice red onions and fry until fragrant and crispy.
Mango sliced thinly, wash Vietnamese coriander. Calamondin sliced thinly.
Note: Using thinly sliced mango will make the spring rolls crispier, enhancing the taste of the dish compared to grated mango.
-
Make the sweet and sour dipping sauce
Add tamarind to a bowl, then pour in 200 ml of boiling water and mash the tamarind. Soak the tamarind in boiling water for 15 – 20 minutes to extract all the pulp. After soaking, strain the tamarind through a sieve to collect the tamarind water, while straining, continue to mash the tamarind to get the thickest juice.
Add 1 tablespoon of chili sauce, 1 tablespoon of fish sauce, and 2 tablespoons of sugar to the tamarind juice, then put it on the stove and cook until it just boils, then turn off the heat and let it cool.
Pound the roasted peanuts and add them to the sauce, then add fried shallots and a few slices of lime, and the sweet and sour dipping sauce is ready. You can add mayonnaise to make the sauce more fragrant and creamy.
-
Wrap the spring rolls
Take a piece of rice paper and lightly brush it with water to soften it. Add sliced mango, Vietnamese coriander, dried squid, fried shallots, peanuts, and quail eggs, then wrap it up and enjoy.
-
Final Product
The dish of rice paper with sweet and sour sauce is a delicious snack with the sour taste of mango combined with the richness of eggs, creating a wonderful flavor. The sweet and sour dipping sauce is the highlight of the dish that elevates all the remaining flavors.
See more:
The two dishes rice paper rolls with pork and tamarind sauce above are extremely simple and easy to make, right? With just a few minutes, you can have a delicious and colorful dish to treat your family. Wishing you success with this dish!
