Pork Imperial Rolls (Asian Delights)

 

                These fried rice paper rolls are stuffed with a mixture of bean sprouts, black mushrooms and pork, then served with a spicy fish sauce.

4 servings

Sauce

• 2 ml vinegar
• 15ml water
• 15 ml fish sauce
• 5 ml sugar
• 2 ml finely chopped fresh ginger
• A few drops of chili sauce

1. In a small bowl, combine the vinegar, water, fish sauce, sugar and ginger and let sit for 30 minutes.
2. Add the chili sauce just before serving.

Stuffing

• 4 dried Chinese black mushrooms (soak in warm water for 15 minutes, then drain)
• 300 gr boneless pork shoulder, finely chopped
• 2 ml cornstarch
• 2 ml oil
• 100 gr sprouted beans, blanched and drained
• 15 ml soy sauce
• Salt and freshly ground black pepper
• 16 rice paper rolls (soak in lukewarm water for 10 minutes)
• 1 beaten egg
• 125 ml oil

1. Finely chop the mushrooms; coat pork with cornstarch.
2. Heat 2 ml of oil in a wok and stir-fry the pork, mushrooms, bean sprouts and soy sauce for 2 minutes; let cool.
3. The mixture should be quite dry; add salt, pepper and chili sauce to taste.
4. Drain the rice paper rolls and spread them on a clean surface.
5. Place a small amount of the cooled stuffing in the center of each rice paper roll, roll up, then seal the edges with a little beaten egg.
6. Heat 125 ml of oil in a wok and fry the rolls over low heat, starting with the sealed side, until golden; drain on paper towels.
7. Serve the rolls hot, accompanied by the sauce.

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