Cooking · Countries · Olympic Games Rio 2016

Vietnam – Vietnamese Pork Rolls

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
  1. Heat a wok or large skillet and add the oil and garlic.
  2. Stir fry for a moment and add the ground pork.
  3. Stir fry until the pork falls apart and then add the remaining ingredients except the wrappers and frying oil.
  4. Let the mixture cool.
  5. Heat the oil to 375 degrees.
  6. 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.)
  7. Seal the seam with water.
  8. Roll all 8 wrappers.
  9. Deep-fry the rolls, 2 or 3 at a time, until they are golden brown.
  10. 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.

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