Tuesday, February 28, 2017

Wendell's Summer Rolls with Pork Meatballs

from Chowhound.com

Wendell made this for dinner last night.  He saw the recipe in the Honolulu Star-Advertiser and it can be found here. It went well with my leftover Vietnamese food which I happened to have had for lunch.

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We had trouble with the rolls sticking to each other and also to the plate, so we kinda ate them as soon as they were rolled. I ate mine with V's So Damn Ono Tofu Sauce

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1/4 cup gluten-free breadcrumbs
1 egg yolk
1 tablespoon each
finely chopped fresh basil, mint, cilantro 1 pound ground pork
10 rice papers
3 to 4 cucumbers, julienned
Sliced jalapenos (optional)
Handful mixed herbs

Pickled vegetables:
1/3 cup distilled white vinegar
2 tablespoons sugar
1/4 teaspoon kosher salt
1 (3-ounce) carrot, peeled and cut into matchsticks
1/2 (3-ounce) daikon radish, peeled and cut into matchsticks


Sauce
1/3 cup water
1- 1/2 teaspoons rice vinegar
1 -1/2 tablespoons sugar
2 tablespoons
fish sauce
Juice from 1/2 lime
1/2 fresh red chili, seeded and
finely chopped
1 small garlic clove,
finely chopped
1/2 carrot, peeled and cut into small, thin matchsticks
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To make sauce: In a small saucepan over medium heat, combine water, rice vinegar and sugar. Bring to a boil, stirring to dissolve sugar. Let cool slightly, then stir in fish sauce, lime juice, chili, garlic and carrots. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.

To make pickled vegetables: In a small saucepan over medium heat, bring vinegar, sugar and salt to a boil, stirring to dissolve sugar. Stir in carrot and daikon; let cook 1 minute. Let cool, stirring occasionally, about 30 minutes. Refrigerate until ready to serve; will keep up to 3 days.

Heat oven to 425 degrees. Coat a rimmed baking sheet with canola oil.

Make meatballs by stirring together breadcrumbs, egg yolk and herbs, then adding pork. Form into balls of 1 heaping teaspoon each. Bake on baking sheet until cooked through, about 10 minutes. (Meatballs may also be pan-fried in oil.)

To assemble: Fill a round cake pan with warm water. Place 1 rice paper round into the water, turning it gently until softened. Remove sheet from the water and lay it on a plate. Arrange a few of the meatballs in a horizontal line on the wrapper, about 1 inch from the edge nearest you and 1/2 inch from each side.

Top with drained pickled veggies, cucumber and jalapenos (if using), and a sprinkle of herb leaves. Lift edge of rice paper nearest you and fold over filling, then roll over once. Fold in sides and continue to roll into a tight cylinder. Repeat with remaining rice paper and filling. Cut each roll in half at a diagonal and serve with dipping sauce. Makes 10 rolls. 

8 comments:

Leslie's pics said...

sounds good...I bet Kona would like it! hee hee!

Chet Colson said...

You're so blessed Wendell made summer rolls.Interesting,with pork.I ♡ Vietnamese food,especially Pho,yum!

Susan said...

Wow, that looks so good! Maybe you can take some cooking oil and spread a thin layer (using a paper towel) on the platter you use to place the rolls on : )

jalna said...

Hahahaha, yup, he totally didn't mind his medicine being in it.

Chet, I was surprised . . . and HAPPY!

Wonder if that would work, Susan.

Honolulu Aunty said...

Looks really ono but too much work for me! I just like eat!

K and S said...

yummy!

mmiissee said...

Dish looks so good that I could eat one right now.
Did this take a while to make?

jalna said...

Me too, Aunty.

Very yummy, Kat.

Not too sure, Mmiissee. When I got home from work, the meatballs were already done.