2 Ways to Make Tây Nguyên Grilled Rice Paper with Sweet and Sour Tamarind Sauce Super Delicious

Prepare Ingredients

Soak 40g of wood ear mushrooms in cold water for about 20 minutes, then rinse and chop finely. Peel and finely chop the carrot and cassava, along with the green onions and lemongrass. Cut the bell pepper in half, remove the seeds, and chop it finely.

Add 5g of seasoning and ground pepper, a little minced onion, 5ml of fish sauce (1 teaspoon), and 1/2 teaspoon of sugar to the ground pork. Mix well and marinate the meat for about 15 minutes.

Pour 50ml of boiling water into 30g of tamarind, mash to extract all the sourness, and strain to keep only the tamarind juice.

Filling for rice paper rolls

Add 30ml of cooking oil to the pan, wait for the oil to heat up, then add 5gr of shallots and 5gr of minced garlic and sauté until golden. When the garlic is golden, add the marinated ground pork.

Stir evenly in the pan until the meat is firm. While frying, make sure to keep the heat medium; when the meat is firm, add the chopped wood ear mushrooms, carrots, cassava, and bell peppers.

Stir the mixture in the pan for about 7 minutes until all ingredients are cooked through, then add the green onions. At this point, you can adjust the seasoning to taste and then turn off the stove to let the filling cool.

Dipping sauce for rice paper rolls

Add 50ml of cooking oil to the pot, add 5gr of shallots, 5gr of minced garlic, and minced lemongrass and sauté until fragrant (if you like spicy food, you can add fresh chili or chili powder).

Next, add tamarind juice, 50ml of water, 3 tablespoons of sugar, 15gr of chili paste, 2 tablespoons of fish sauce, and a little chili sauce.

Stir well to dissolve the seasoning and simmer for about 5 minutes on low heat. At this point, you can taste and adjust the seasoning to your preference.

Rolling rice paper

Use water to lightly moisten the rice paper. The rice paper should be soft when rolling, but should not be too mushy, as it may tear and cause the filling to fall out.

Spread a thin layer of filling on top of the rice paper. Use your hand to gently press down on the rolling part; each time you roll, press lightly to flatten it (this helps the rolled rice paper look better when it’s round).

Then roll the rice paper tightly. Continue rolling until all the filling is used. If you like, you can use skewers to secure the rolls.

Final product

So we have completed the grilled rice paper dish. The dipping sauce is savory, sweet, sour, and spicy, paired with the chewy rice paper rolls that will definitely make you exclaim!

If you are a fan of snacks, be sure not to miss this recipe.

Prepare vegetables

Take 1/4 of a cassava root, wash it clean, peel off the skin, and cut it into small pieces. Use a peeler on 1/2 of a carrot, wash it clean, and then cut it into small pieces.

Wash the bell pepper, remove the seeds, and cut it into small pieces. Peel and mince the shallots and garlic. After peeling and washing the lemongrass, cut it into small pieces.

Soak the wood ear mushrooms in a bowl of hot water (80 degrees C) until the mushrooms swell, then cut off the stems and mince them.

Green onions, remove the roots, wash them clean, and chop them finely.

Prepare and stir-fry the pork

To eliminate the smell of the pork, rub salt evenly around the piece of pork you just bought, then rinse it thoroughly with water.

Next, you can place it on a cutting board and use a knife to chop it finely. If you have a meat grinder, then cut the pork into small pieces and put them into the grinder for quick mincing.

After the pork has been minced or ground, place it in a clean bowl, then gradually add 1 teaspoon of sugar, 1 teaspoon of seasoning powder, and 1/2 teaspoon of ground pepper, mix well and marinate for 15 minutes.

Next, heat a pan on the stove, add about 50ml of cooking oil to the pan, and heat over medium heat for about 1 minute until the oil is hot, then add 1/2 of the chopped shallots and garlic.

Sauté until the garlic releases an attractive aroma and changes color, then add the marinated pork. Stir-fry over medium heat for about 5 minutes until the pork is just cooked through.

Stir-fry meat with vegetables

After stir-frying the pork until just cooked, add the finely chopped wood ear mushrooms along with bell peppers, carrots, and shredded cassava, then stir-fry evenly over medium heat for about 5 – 7 minutes until the vegetables and meat are well combined and just cooked.

Adjust the seasoning to taste, then add the chopped green onions and turn off the stove.

Make tamarind dipping sauce

Soak the ripe tamarind in 50ml of hot water for 5 minutes, then strain to collect the tamarind juice.

Next, heat a pan on the stove, add 20ml of cooking oil, and when the oil is hot, add half of the remaining minced garlic and shallots, sautéing until fragrant.

Then add the minced lemongrass and stir-fry until fragrant, followed by the strained tamarind juice, half a cup of (rice bowl) water, 2 tablespoons of sugar, and 1 teaspoon of chili sauce.

Mix well and cook over medium heat for about 5 minutes until the tamarind dipping sauce mixture comes to a boil; just adjust the seasoning to taste and you have a delicious tamarind dipping sauce ready to enjoy.

Making rice paper rolls

Soak the rice paper in a little water to soften it, then lay it out on a cutting board, then take a little cooked meat and vegetables to place on top, fold both ends of the rice paper to form a long roll, then roll it up as shown in the picture.

Now you can dip it into the tamarind sauce you just made, and you have an incredibly delicious snack!

Final Product

The delicious grilled rice paper is presented on a plate with each roll of rice paper perfectly round and visually appealing. When eaten, one can feel the fragrant meat filling inside with the aromatic fried lemongrass combined with pork and stir-fried vegetables, offering a rich and sweet taste from the vegetables.

Dip it into the sweet and sour tamarind sauce, which is mildly salty and incredibly appetizing.