How to Make Delicious and Simple Pork-Stuffed Rice Paper Rolls

How to prepare Pork-filled Rice Paper Rolls

• 1

  Prepare the ingredients

  To remove the unpleasant smell of pork, first soak the pork in diluted saltwater for 5 – 10 minutes, then take it out, rinse it thoroughly, and let it drain. Next, cut the pork into small pieces and mince it, then place it in a bowl.

  Effective tips for removing the smell of pork

  • Method 1: Soak the pork in diluted saltwater for 5 – 10 minutes, then rinse it with clean water and let it drain before starting to cook.
  • Method 2: Blanch the pork briefly with a little ginger and smashed lemongrass for 3 – 5 minutes, then rinse it clean and start cooking.
  • Method 3: You can add a little white wine to the water for blanching the pork instead of using ginger and lemongrass. This is a simple way but very effective in removing the smell of pork.

  See details: Effective tips for removing the smell of pork

  Put the wood ear mushrooms in a bowl, add water to cover them, and soak for 10 minutes until the mushrooms expand and soften, then rinse them clean, chop them, and place them in a bowl.

  Peel the onion, cut off the roots, rinse it clean, and dice it. Herbs should have the old and wilted leaves removed, rinse them clean, and then drain in a basket. For bean sprouts, soak them in diluted saltwater for about 5 minutes, then rinse and let them drain.

  Vietnamese Pork Sausage and fried sausage should be cut into bite-sized pieces, and the skin of fermented pork roll should be peeled off, then arrange the types of sausage on a plate.

  

  

  

  
• 2

  Making the filling for the rice paper rolls

  Place a pan on the stove over high heat, add 2 tablespoons of cooking oil to the pan, and when the oil is hot, add 1/2 of the minced garlic to the pan to fry it until golden. Once the garlic is golden, add all the minced pork, wood ear mushrooms, and onions to stir-fry.

  Season the meat filling with 1 teaspoon of sugar, 2 teaspoons of seasoning powder, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of ground pepper, and stir well to ensure the spices are evenly absorbed. After about 10 minutes of stir-frying, when the meat is cooked and infused with the spices, turn off the heat and transfer the filling to a bowl to cool.

  Next, use water to evenly moisten both sides of the rice paper to soften it, then take 1 tablespoon of the meat filling and place it on the rice paper, roll it up, and arrange it on a plate. Repeat until all the rice paper and meat filling are used up.

  Tip: While arranging the rice paper rolls on the plate, remember to brush a little oil on the rolls and the plate to prevent them from sticking together.

  

  

  

  
• 3

  Steam the rolled pancake

  Place a pot on the stove, add about 2 bowls of filtered water to the pot, when the water boils, add the bean sprouts to boil for 3 minutes then remove to a plate. Next, place a steaming pot on top, put the plate of rolled pancakes in to steam for 10 minutes over medium heat.

  While steaming the rolled pancakes, we will prepare the sweet and sour dipping sauce to serve. In a bowl, add the remaining 1/2 minced garlic, chopped chili, 3 tablespoons of fish sauce, 2 tablespoons of filtered water, 2 tablespoons of sugar, and the juice of 1/2 lime, then stir with a spoon until the sugar dissolves to complete.

  

  
• 4

  Finished Product

  Cut the steamed rice rolls into small pieces and place them on a plate, then arrange the pork sausage, fried sausage, fermented pork, herbs and bean sprouts next to it. Sprinkle a bit of fried onions on top and enjoy.

  The rice rolls are chewy and soft with a very eye-catching pink color thanks to the dragon fruit rice paper, the meat filling is seasoned just right, and pairing it with sweet and sour fish sauce makes the dish even more delicious.