Super Yummy Rolls
- 2 cloves garlic minced
- 1 pkg ground pork
- 1 medium onion diced
- 6 slices leek quartered
- 1 tbsp five spice powder (somtimes more depending how sto
- 1 tsp fresh or bottled ginger (optional)
- 1 tbsp lemongrass purã©ed (i keep some in my freezer – also optional)
- 1/2 tsp sambol olek (optional - used to spice it up)
- 1 pinch salt and pepper and if you have it mrs. dash
- 1 dash bragg or some other form of soy sauce
- 1 dash fish sauce (optional)
- 2 medium carrots halved and julienned (you want long, thin slices)
- 1 red pepper (can use yellow or orange but i don’t)
- 1 mushrooms (up to 2) long thin slices (totally optional)
- 6 cups bean sprouts (can use coarsely chopped chinese cabbage)
- 2 green onion sliced (again long, thin slices)
- 1 cup fresh cilantro coarsely chopped. (really depends how much you like it.)
- 18 rice wrappers (up to 24) i like the 12†but they also make 6â€.
- Carbohydrate 19.5610075 g
- Cholesterol 0 mg
- Fat 0.565239375 g
- Fiber 5.30974988102913 g
- Protein 6.25065875 g
- Saturated Fat 0.1149033125 g
- Serving Size 1 1 Serving (519g)
- Sodium 84.1475 mg
- Sugar 14.2512576189709 g
- Trans Fat 0.205750875 g
- Calories 93 calories
Step-by-step
- In a wok at med-high heat brown the ground pork, breaking the chunks with a wooden spoon. When about half cooked add onion, leek and garlic, continue breaking up the meat. Add the five spice powder, stir well, add ginger, lemongrass and sambol if using. Add salt, pepper coriander and Mrs. Dash to taste.
- Add your dash of Bragg and fish sauce, this varies depending how wet or dry your wok is...if it’s too dry still you can deglaze with a dash of water or lemon juice but you really don’t want it too wet and you will get water from the bean sprouts. Add carrots and peppers, stir about 1 – 2 minutes.
- Add bean sprouts, green onion and cilantro. Mix well and keep the pan moving often 3-5 minutes. Remove from heat and let cool. This can be made the day before.
- Preheat your oven to 400 degrees
- Fill your sink 1/4-way with hot (not boiling) water. Place a clean, dry dish towel on your cutting board.
- Put one rice wrapper in the water, allow to soften (you want it malleable but not soggy), move it to your cutting board. Place desired amount of filling on one side of the wrapper (I like my rolls about 3 or 4 inches long), roll over one time then fold each side in, finish rolling (like a small burrito or tostada). Repeat.
- I usually get about 18 – 24 rolls per recipe.
- Parchment paper (or a silicone baking sheet cover) is your friend. You will hate me if you don’t put parchment on your cookie sheet the clean up is horrid AND the rolls stick and tear when you pull them off...even if you oil the rolls.
- I have a friend who double deep fries his rolls, his don’t split open like mine sometimes do. I don’t fry.
- Place rolls, evenly spaced, on a parchment paper covered cookie sheet. You can lightly oil them if you want, I don’t.
- Bake 25-30 minutes or until rolls are crispy and starting to brown.
- Let them sit for a few minutes before trying to move them from the cookie sheet.
- Cooking alternative: they can be barbequed. Make sure you oil them lightly and turn them so you get all sides. I have always places them between the rungs but I’m sure you can go across as well.
- Here are some sauces that go nicely with them:
- Sweet Thai Chili
- Ponzu sauce or Bragg with lemon juice and a dash of vinegar
- Sometime I use plum sauce
- Spicy peanut or satay sauce is nice for a change
Controlling moisture within the filling is the singular factor determining whether rice wrappers remain intact or rupture during baking. Vegetables such as bean sprouts and cabbage release substantial liquid when heated, which can oversaturate the interior and dissolve the delicate exterior starch. Cook the pork and aromatics over medium-high heat until all excess pan juices completely evaporate before incorporating the crisp vegetables. Allowing this mixture to cool to room temperature prior to assembly prevents residual steam from softening the wrappers prematurely on the cutting board.
Substitutions alter both the cooking dynamics and final structural integrity of these handheld parcels. Swapping ground pork for lean turkey drastically reduces the fat content, requiring a teaspoon of neutral oil added to the wok to prevent the mixture from sticking and scorching. Cabbage serves as an effective, structurally sound substitute for bean sprouts when finer shredding is applied, yielding a denser interior that holds its shape well inside the 12-inch rice paper sheets. Fresh lemongrass and ginger provide clean, pungent top notes, but ground dried alternatives can be substituted at a one-to-three ratio if fresh rhizomes are unavailable.
Rehydration requires warm water held strictly below boiling point; water that is too hot yields a sticky, unmanageable wrapper that tears upon contact with the cutting board. Keep a clean, damp dish towel beneath the working surface to prevent the bottom sheet from bonding to the wood while rolling. Roll each parcel snugly, tucking the sides inward precisely as one would shape a small burrito to seal the aromatic contents securely inside. Space the formed rolls evenly on parchment-lined baking sheets to promote maximum air circulation and crispness.
Bake the assemblies at 400 degrees Fahrenheit for 25 to 30 minutes until the exterior achieves a crisp, golden-brown finish and dry texture. Avoid moving the hot parcels immediately upon removal from the oven, as the starch requires a five-minute rest to firm up enough for spatula transfer without tearing. Parchment paper is mandatory for this baking method; bare metal or unlined silicone surfaces cause the delicate rice starch to bond permanently to the pan. For alternative preparation, brush the assembled rolls generously with neutral oil before placing them on a preheated barbecue grill, turning frequently to brown all exterior surfaces evenly.
