Do not every be drawn into cheap arse rice paper for vietnamese rice rolls (50c per packet of 10) becaues they are thin dry and break into about a million pieces. Although they still do taste the same, its a heck load harder to eat, like those soggy bendy pizzas that inevitable stain ure white shirt.
I packed all the ingredients and will try to buy proper rice paper tomorrow and make them at work. *humph*
trish: photos are coming up... 2 busy eating my busted rolls *yawn*
Ingredients:
- We have the obvious greens, lettuce, shallots and coriander. I am missing cucumber which would be a great addition. oh and grape tomatoes.
- Rice, (vermicelli is commonly used, except i really dont have any other ideas for vermicilli atm so i didnt want to buy it and have a lot sitting around)
- The meats are processed pork (vietnamese style, with garlic in banana leaf, ill get the viet name), crispy fried pieces of pork belly, seasoned pan-fried lamb.
- garnishes such as crushed peanuts and freshly prepared sweet sauce.
How it was all put together:
Well, i intended to have two different styles of rice rolls, the traditional one which would contain lettuce, rice, shallots, coriander, processed pork and the pork belly, with the more experimental one with lamb, baby tomato, cabbage, rice and shallots. Unfortunately i didnt get around to making the lamb ones, since the rice paper i was using was absolutely horrendous.
the sauce was made by combining hoisin sauce + water + sugar + sesame oil + sambal + peanuts reduced to a semi runny texture.
my tasty, yet busted rice rolls
The sauce, coriander and viet processed pork was awesome together, plus that fried bit of pork belly. *yum* As i threw away the rice paper i did have an idea of using it as something to toast and add into soups, but too late it was in the bin. Hopefully lunch tomorrow will be a better rolling experience =P
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