Prep 30 mins
Cook 45 mins
These fabulous morsels can be fried or served cold and are a wonderful gluten free treat which I created after my daughter was diagnosed with celiac disease.
- 20 rice paper sheets
- 680.38 g ground pork
- 14.79 ml canola oil
- 4.92 ml sesame oil
- 3 garlic cloves, finely grated
- 1 chunk fresh ginger, peeled and finely grated
- 4.92 ml ground coriander
- 4.92 ml ground cumin
- 2.46 ml hot pepper flakes
- 1 carrot, grated
- 3 green onions, finely chopped
- 4.92 ml sugar
- 29.58 ml soy sauce
- 29.58 ml water or 29.58 ml chicken stock
- Begin to brown ground pork in canola and sesame oil in skillet. Mix garlic, ginger, coriander, cumin, and cayenne pepper together to form a paste. Combine it through the pork as it is browning.
- Add carrot and green onions and keep cooking on medium heat for about three minutes.
- Add sugar and soy sauce - work it through well. Add water or chicken stock to moisten mixture a bit. If the mixture is too dry, add a bit more water/stock. The mixture should not be too wet, but it needs a bit of moisture.
- Cover and let cook on low while covered, stirring occasionally for 30 minutes. Put mixture in bowl and let cool in the fridge.
- When ready to fill rice wrappers, soak individually in warm water for 15 seconds and let sit on a clean, dry dish towel for 1 minute until soft.
- For cold rice wrappers, fill with meat mixture, cooked rice vermicelli noodles and a leaf of lettuce. Roll bottom side up over mixture; fold in both sides; then roll the rest of the way. Don't overfill.
- To fry, fill with meat and deep fry.
- Serve with sweet chili sauce.
I love these. And I mean LOVE!!! I love them deep fried, I love them cold even more. I would like to eat these for dinner every day. Thank you so much for sharing!
Tried these recently and fell in love with them--Thanks so much.