Noodles Recipes - Rice Rolls Stuffed with Pork Recipe

Ingredients

• 25g/1 oz dried cloud ear (wood ear) mushrooms, soaked in warm water for 30 minutes

• 350g/12oz minced (ground) pork

• 30ml/2 tbsp fish sauce

• 10ml/2 tsp sugar

• 15ml/1 tbsp vegetable or groundnut (peanut) oil

• 2 garlic cloves, finely chopped

• 2 shallots, finely chopped

• 2 spring onions (scallions), trimmed and finely chopped

• 24 fresh rice sheets, 7.5cm/3in square

• ground black pepper

• herb oil, for drizzling

• hot chili sauce, for dipping

Serves 6

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Method:

1. Drain the mushrooms and squeeze out any excess water. Cut off and discard the hard stems.

2. Finely chop the rest of the mushrooms and put them in a bowl. Add the minced pork, fish sauce, and sugar and mix well.

3. Heat the oil in a wok or heavy pan. Add the garlic, shallots and onions. Stir-fry until golden. Add the pork mixture and stir-fry for 5-6 minutes, until the pork is cooked. Season with pepper.

4. Place the rice sheets on a flat surface. Spoon a tablespoon of the pork mixture onto the middle of each sheet.

5. Fold one side over the filling, tuck in the sides, and roll to enclose the filling, so that it resembles a short spring roll. 

6. Place the filled rice rolls on a serving plate, drizzle with herb oil, and serve with chili sauce.

Steamed rice sheets are very tasty when filled with pork, rolled up, drizzled in herb oil, and then dipped in a hot chili sauce. Generally, they are eaten as a snack, or served as a starter.

Cook's Tip: To make life easy, prepared, fresh rice sheets are available in Asian markets and grocery stores.