Spring rolls- Ingredients:
1 lb ground pork (I like to get the lean stuff)
one small bundle mung bean thread (aka thin glass noodles)
dried shredded black fungus
1/2 small onion, finely chopped
2 stalks green onions, finely chopped
1 large egg
2 cloves garlic smashed and finely chopped
1 large carrot finely shredded (can be substitued with cabbage or water chestnut)
one package of wonton wrappers (I used rice paper b/c I forgot to get it when I went shopping
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*Dried small shrimp (optional and prepared same as the fungus)
Leave wonton wrappers out to thaw but keep covered so they don't dry.
Soak mung bean noodles and fungus in warm water for a few mins or until soften then coarsely chop. Place all ingredients in a mixing bowl and mix well so you get a uniform product, add about one tbsp salt and some black pepper (although my mom prefers white pepper
).
Peel a few wonton wrappers away from the pack as you use so they don't dry. Place wrapper in a diagonal e.g. diamond shape in front of you. Spoon about 2 tbsp near botton corner and tuck as you roll up. Tuck in the left and right corners when you get half way up and continue rolling. Wet top end of corner with either egg yolk or just water to make it "stick". Keep rolled ones covered while you work on the rest. In large wok/ or frying pan add oil so its at least 2-3 inches deep. Fry on med-high heat until brown and turn. Place on paper towels or newspaper to drain oil.
Beef skewers- ingredients:
About a lb of thin sliced ribeye
2 tbsp hoison sauce (can substitue terriyaki sauce or Kalbi rib sauce)
2 cloves garlic, finely chopped
2 stalks green onion, finely chopped
1 tsp sesame seeds toasted (black or white, whatever you happen to have)
1 tbsp fish sauce (optional)
1 tbsp sesame oil
blend all ingredients well and pour over beef. Gently mix so meat doesn't tear too much. Thread onto skewers densely (if you are using bamboo remember to soak for 10 mins before hand to avoid burning the sticks) Grill or broil on each side to the doneness of your liking. I like charred on the outside, but med on the inside. Also you can substitue shrimp for beef. Or do both, I got lazy LOL
Vietnamese sweet & sour sauce
*this is a thin sauce unlike the Chinese style, great on salads too!
ingredients:
simple syrup (equal parts water and sugar, about 1 cup each for this recipe)
2 garlic cloves smashed and finely chopped
1 tsp chili paste ( adjust to your heat level)
2 limes, juiced and seeds removed
1/4 cup vinegar
1/4 cup fish sauce
Siracha hot sauce (optional, season to taste)
boil water and add sugar to make simple syrup, after you've allowed it to cool a little add all other ingredients. this sauce should be made to your liking, meaning play with the amts of each ingredients to get what you like. more sugar for sweet, lime for tart, fish sauce if too bland etc.
Rice noodles
buy the dried vermicelli rice sticks and follow cooking instructions, never al dente, but stir sparingly and gently as to not break the noodles. ALWAYS rinse under cold water and allow to drain.
Garnish
add what you like but traditionally I use:
shredded lettuce
thai basil leaves
chopped cilantro
chopped green onions
mint leaves
roasted and crushed peanuts or cashews
bean sprouts
fried crushed garlic
fried sliced shallots
cucumbers sliced then cut into matchsticks
Assemble as you wish, cut springrolls or leave whole and topped with some sauce, Enjoy!
