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.


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

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. 


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...


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.