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These rolls are perfect as an appetizer, as a main or on a party platter. I bake them but I have also deep-fried them and done them on the BBQ.
I don't usually use a recipe for these so here we go... All seasonings except the five spice powder are optional (and even that can be fudged) and as per usual it is flavoured to taste. I tend to like strong flavours so you may not want to use all the seasonings.
"Found it tedious to make, but my wife said it was the best thing that I ever made for her."- Soupershawn
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In a wok at med-high heat brown the ground pork, breaking the chunks with a wooden spoon. When about half cooked add onion, leek and garlic, continue breaking up the meat. Add the five spice powder, stir well, add ginger, lemongrass and sambol if using. Add salt, pepper coriander and Mrs. Dash to taste.
Add your dash of Bragg and fish sauce, this varies depending how wet or dry your wok is...if it’s too dry still you can deglaze with a dash of water or lemon juice but you really don’t want it too wet and you will get water from the bean sprouts. Add carrots and peppers, stir about 1 – 2 minutes.
Add bean sprouts, green onion and cilantro. Mix well and keep the pan moving often 3-5 minutes. Remove from heat and let cool. This can be made the day before.
Preheat your oven to 400 degrees
Fill your sink 1/4-way with hot (not boiling) water. Place a clean, dry dish towel on your cutting board.
Put one rice wrapper in the water, allow to soften (you want it malleable but not soggy), move it to your cutting board. Place desired amount of filling on one side of the wrapper (I like my rolls about 3 or 4 inches long), roll over one time then fold each side in, finish rolling (like a small burrito or tostada). Repeat.
I usually get about 18 – 24 rolls per recipe.
Parchment paper (or a silicone baking sheet cover) is your friend. You will hate me if you don’t put parchment on your cookie sheet the clean up is horrid AND the rolls stick and tear when you pull them off...even if you oil the rolls.
I have a friend who double deep fries his rolls, his don’t split open like mine sometimes do. I don’t fry.
Place rolls, evenly spaced, on a parchment paper covered cookie sheet. You can lightly oil them if you want, I don’t.
Bake 25-30 minutes or until rolls are crispy and starting to brown.
Let them sit for a few minutes before trying to move them from the cookie sheet.
Cooking alternative: they can be barbequed. Make sure you oil them lightly and turn them so you get all sides. I have always places them between the rungs but I’m sure you can go across as well.
Here are some sauces that go nicely with them:
Sweet Thai Chili
Ponzu sauce or Bragg with lemon juice and a dash of vinegar
Sometime I use plum sauce
Spicy peanut or satay sauce is nice for a change
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Soupershawn 2 years agoFound it tedious to make, but my wife said it was the best thing that I ever made for her.
boatgirl 4 years agoThe biggest key to nice rolls is not to let the filling mixture be too wet and not to make the rolls too big. The first time you make these will take a bit longer as you figure out your own method but it is worth it. [I posted this recipe.]