Pork patty spring rolls
Ground pork seasoned with Vietnamese mixed fish sauce is formed into patties, pan fried, combined with salad greens and herbs, and wrapped in rice paper.
Servings 4 people
Ingredients
- 250 grams ground pork (8.8 oz) with at least 20% fat
- juice of ½ lime or lemon
- 1 tablespoon fish sauce
- 1 to 2 tablespoons sugar
- ¼ teaspoon finely minced garlic
- ¼ teaspoon finely minced ginger
- ½ bird’s eye chili finely chopped (or substitute chili flakes)
- 6 sheets rice paper (available in Asian groceries)
- salad greens (I used a mix of lettuce and arugula)
- cucumber cut into thin sticks
- fresh mint leaves
- fresh cilantro
Instructions
- Make the marinade. Mix together the lemon or lime juice, fish sauce, sugar, ginger, garlic and chilies.
- Place the ground pork in a bowl. Pour in the marinade. Mix well.
- Divide the mixture into six portions; form each portion into a log about an inch and a half in diameter then flatten with your hand to a thickness of less than a half inch.
- Fry, broil, air fry or grill your patties.
- Cool the patties for a few minutes.
- Prepare a wide shallow bowl for dipping the rice paper.
- Moisten a piece of rice paper and lay flat on the work surface.
- Place some greens near the center. Place a pork patty on top of the greens. Top the patty with cucumber sticks, mint and cilantro.
- Fold in the sides then roll to seal the fillings.
- Repeat until all the patties are snugly inside the sheets of rice paper.
- With a very sharp knife, cut each spring roll horizontally into two to three pieces.
- Arrange the rolls, cut side up, on a plate or bowl and serve.
