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.
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.
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
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
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.
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.
