Vietnamese food is on the top 5 list of favorite foods. It is fresh, light, and full of flavor. For dinner I decided on Vietnamese Pork Rolls. The many times I have ordered these they look perfect and delicious and everything looks to be perfectly placed. This was my first time making these and they were broken and a mess but incredibly tasty. (My regret is not taking a picture to show how imperfect they were).
Vietnamese Pork Rolls
- 2 tablespoons peanut oil
- 2 cloves garlic, peeled and crushed
- 1/2 pound lean ground pork
- 1/2 pound shrimp, cooked, peeled, and coarsely chopped
- Pinch of salt
- 4 scallions, chopped
- 1/4 cup finely grated daikon radish
- 2 tablespoons fish sauce
- 2 ounces sai fun noodles, soaked in warm water for 15 minutes
- Freshly ground black pepper to taste
- 8 lumpia wrappers, frozen, 10-inch diameter
- Peanut oil for deep frying
- I used vegetable oil because it is more cost efficient than peanut oil
- Heat a wok or large skillet and add the oil and garlic.
- Stir fry for a moment and add the ground pork.
- Stir fry until the pork falls apart and then add the remaining ingredients except the wrappers and frying oil.
- Let the mixture cool.
- Heat the oil to 375 degrees.
- Place 1/8 of the filling in the middle of a lumpia wrapper and roll up like a burrito (fold the ends in first and then roll.)
- Seal the seam with water.
- Roll all 8 wrappers.
- Deep-fry the rolls, 2 or 3 at a time, until they are golden brown.
- Serve with Vietnamese Dipping Sauce.
Vietnamese Dipping Sauce
- 1/4 cup fish sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 1/2 cup of water
- 1/8 cup grated carrots
- 1/8 cup of daikon radish
- 1 clove of garlic
- Juice of 1/2 lime
- Chili oil to taste, optional
Mix all the ingredients together. Chill before serving.