- 60 Min. Prep
- 30 Min. Cook
- 4 Servings
- 173 Calories
You’ll find it hard to stop at one with these crispy rice paper rolls. Best enjoyed on a bed of vermicelli, or wrapped in lettuce and dipped into sweet fish sauce.
- 450g Ground Pork, Medium
- 160g Shrimp, cut into 1cm pieces
- 1 Hen Egg
- 2 tbsp Shallot, chopped
- 1 tbsp Garlic, chopped
- 1 tbsp Knorr Liquid Seasoning
- 1/2 tbsp Fish Sauce
- ½ tsp Black Pepper
- ½ tbsp Granulated Sugar
- 50g Carrot, julienned
- 75g Taro, julienned
- 10g Dried Wood Ear Mushrooms
- 50g Bean Thread Noodles
- 1 Package Rice Paper
- Dipping Liquid: 3 tbsp Cornstarch, 2 tbsp Brown Sugar, 2 tbsp Vinegar, 3 cups Water
- Ingredients for sauce: 3 tbsp Granulated Sugar, 3 tbsp Fish Sauce, 1 ½ Cups of Water, 1 tsp Rice Vinegar, 1 Thai Chili, sliced (optional)
- Accompaniments: ½ Cup Green Lettuce, ½ Cup Cilantro, ½ Cup Beansprouts
Soak bean thread noodles and wood ear mushrooms in separate bowls with lukewarm water. Set aside for 30 minutes to soak. Drain and chop.
Prep all ingredients. Combine all roll fillings in a large mixing bowl. To taste, microwave one teaspoon of filling in the microwave for 30 seconds. Adjust seasoning if needed.
Into a shallow pan or bowl that is large enough to dip or rotate rice paper in. Into the pan or bowl, combine all dipping liquid ingredients. Dip rice paper (do not soak) and lay on a flat surface (transfer rice paper with the least amount of water). Onto one middle end of the rice paper, spoon on about 2 tablespoons of filling. Fold in sides, and roll until reaching mid point. Place roll onto a parchment paper, and space apart to air-dry.
If the roll is wet, allow the roll to dry in the fridge for 30 minutes before frying. Allow to sit at room temperature for 15 minutes before frying.
Fill a skillet or pot with oil until 5 cm in depth, heat until 320 F. Test oil readiness by placing a chopstick in, if bubbling occurs, the oil is ready for frying. Place rolls in, spacing them out and ensuring that they do not touch, rotate constantly for a minute. Allow them to lay on one side to fry untouched for 2 minutes, flip and leave for another 2 minutes. Fry until golden (about 2 minutes), transfer to a paper towel to drain oil.
Once all rolls complete cooking, re-heat oil to re-fry for crispier rolls if needed.
Create sauce by combining sugar with water until combined. Add fish sauce and lemon. Add additional water a few tablespoons at a time to taste. (Optional) Add sliced Thai chili.
Enjoy with green lettuce, cilantro & beansprouts, and dip into sauce.