PreviousContentsNext

Vietnamese Summer Rolls With Shrimp And Ground Pork

1/2

pound

fatty ground pork

2

medium

cloves garlic, finely minced

1

thin scallion, finely minced

3 1/2

tablespoons

nuoc mam, (plus extra for sprinkling)

1

tablespoon

plus 1/2 teaspoon sugar

1

egg, beaten

1

tablespoon

cornstarch

8

medium

shrimp, about 1/4 pound

8

square sheets of banh trang, 8 1/2 inches per side*

1

cup

shredded lettuce

1/2

cup

mung bean sprouts

1/2

large

carrot, shredded

4

teaspoons

chopped dry-roasted peanuts

One, large bunch fresh mint

One, large bunch fresh cilantro

1

In a bowl, mix the pork with the garlic, scallion, 1 1/2 tablespoons of nuac

2

mam, 1/2 teaspoon sugar, egg, and cornstarch. Leave in refrigerator for 1/2

3

hour. Meanwhile, prepare the charcoal fire (or heat indoor grill).

4

When grill is heated, shape the pork mixture into 6 balls. Lightly oil a steamer

5

tray and steam balls for 5 minutes. Transfer partially cooked balls to a hot

6

grill fire. Cook for 10 minutes, turning occasionally, so all sides of the pork

7

balls get golden brown. Remove pork balls from fire, cut them in half, and

8

return them to fire, cut side down. Grill for 5 minutes. Remove pork and, when

9

cool enough to handle, cut in shreds roughly 1 1/2 inches long and 1/4-inch

10

thick. Reserve.

11

Bring a few quarts of salted water to a boil. Plunge the shrimp into the boiling

12

water then turn the heat off. Remove shrimp from water when just cooked (about 2

13

to 3 minutes). In a bowl, mix 2 tablespoons fish sauce and remaining tablespoon

14

of sugar. When shrimp are cool enough to handle, peel and slice them in half the

15

long way (cutting the shrimp into 2 thin, C-shaped pieces). Reserve shrimp and

16

fish sauce mixture.

17

Dip one sheet of banh trang into a basin of warm water, keep it submerged for 2

18

to 3 seconds, then remove it immediately from the water. Try to dip all of it

19

into the water simultaneously, and handle it carefully so it doesn't tear. Place

20

the sheet on a dry towel.

21

About 1-inch above the lower edge of the sheet, spread out 1/8 cup of shredded

22

lettuce. Leave a 1 1/2-inch gap between the left edge of the sheet and the

23

lettuce, and a 1 1/2-inch gap between the right edge of the sheet and the

24

lettuce. Define a rectangle with the lettuce that's about 5

25

inches wide and 3 inches in the other direction (towards the center of the

26

sheet). Now evenly top the lettuce rectangle with 1/8 of the bean sprouts, 1/8

27

of the carrots and 1/8 of the peanuts. Evenly distribute 1/8 of the pork over

28

the rectangle. Tear 5 to 6 mint leaves and an equal amount of cilantro, and

29

distribute over the rectangle. Top everything with a few sprinkles of nuoc mam.

30

Carefully pick up the right edge of the sheet, and fold it leftward toward the

31

center of the filling. Make sure the folded sheet is even and uncreased

32

everywhere. Do the same with the left edge of the sheet. The rectangle of the

33

filling should now be covered by the folded sheet. Pick up the bottom edge of

34

the sheet, and start rolling away from you, towards the top edge, making sure to

35

tuck the filling in tightly as you roll. When you have rolled about halfway to

36

the top of the sheet, dip the shrimp halves in reserved fish sauce/sugar mix.

37

Place 2 shrimp halves along the cylinder that you have half-rolled, and keep on

38

rolling until a fully rolled cylinder is formed. Place under a wet towel.

39

Repeat process 7 more times. Serve immediately, or cover rolls with wet towels

40

and save at room temperature for several hours. Serve with Vietnamese peanut

41

sauce.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (10.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

298.6

Calories From Fat (34%)

100.27

% Daily Value

Total Fat 11.59g

18%

Saturated Fat 2.58g

13%

Cholesterol 246.48mg

82%

Sodium 533.2mg

22%

Potassium 544.94mg

16%

Total Carbohydrates 32.46g

11%

Fiber 4.01g

16%

Sugar 18.18g

 

Protein 18.3g

37%