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Monday, December 10, 2012

Vietnamese rolls


8 sheets of rice paper (banh trang)
350 gr. ground pork
1 large carrot
120 gr. Cabbage
12 gr. cleaned and chopped ginger
1/2 onion
1 or 2 cloves of garlic
1/2 bunch of coriander
5 tablespoons fish sauce
1 tablespoon of oyster sauce
1 lime
2 tablespoons brown sugar
veg. fying oil


This is already the second consecutive Asian recipe.You notice that I love oriental food???
Let's move than from Japan to Vietnam for a snack /appetizer simple light and very tasty. A roll of meat and vegetables different from the fried Chinese's spring roll. The classic Vietnamese roll "Goi Cuon" is made with pork, shrimp, vermicelli pasta, salad and served with a peanut sauce. I have a simplified and modified version of this roll inspired a bit from Thailand and in part from China. The result? yummy and my way!




We begin to cut into matchstick carrots and cabbage. Season with a pinch of salt and let the salt (by osmosis) make the vegetables sweat, making them soft but without losing the crunchy texture.

For the sauce, melt the sugar with the lime juice. Add 2 tablespoons of fish sauce and a couple tbsp of water.

Season the meat in a bowl with 3 tablespoons of fish sauce, oyster sauce, and 1 chopped onion. In a pan add 3 tablespoons of vegetable oil and Fry the chopped garlic and ginger for a few seconds and add the seasoned meat. Toss and crush the meat with the help of a spoon ( to avoid big peaces like meat ball ) until it remains separate. When cooked, turn off and let it rest. If too dry, add 1/2 glass of ‘water before turning off. We do not want the meat browned and tasty but soft and delicate.



The flavors that stand out are ginger, coriander and the sweet and sour sauce. The vegetables will bring consistency and freshness. For the meat, you can choose what you want….chicken, beef, fish…



Hydrated (one at the time) the sheets of rice paper (banh trang) in a bowl with very hot water for 30 seconds. Pick up the sheet and roll it out. Put in the center a few leaves of cilantro, a bit of cabbage and carrots, two tablespoons of meat and some more coriander leaves. We start by folding one edge covering the filling applying a little pressure  and rolling half turn. Than fall back the edges from right and left to the inside and give it a final round to close.



Serve chilled with the sauce. If you want you can grill the rolls,  but please serve and eat them right away!










10. December 2012 - admin
Categories: starters, Asian cuisine, quick and easy recipes, gluten free, snacks | Tags: , , , , , , , , , , , , , , | 3 comments

Comments (3)

  1. Adoro le ricette sal sapore orientale e in particolar modo gli involtini. Ricetta segnata!

  2. Wow! Si si vede che c’è voglia d’asia!
    Invece della carne si potrebbe utilizzare che so, tofu e gamberi? O altro pesce?
    Grazie per le foto su come arrotolare l’involtino, immediato ^_^

    • Ma certo, le verdure e proteine che più preferisci!