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MONTEREY PORK ROLLS IN VIETNAMESE RICE PAPER

Ingredients:

8 pc lettuce leaves for lining
1/2 cup water
1/2 cup SAN MIG LIGHT
4 pack Vietnamese rice paper
3 cup cooking oil, for deep-frying
4 pc mint leaves for garnish

FILLING:

1 cup peeled and chopped shrimps
1/2 cup chopped carrots
1/2 cup chopped green onions
1/2 cup shiitake mushrooms, soaked, drained and chopped
1/2 cup bean sprouts
2 tbsp fish sauce
2 tbsp sugar
1 tsp pepper
1 cup vermicelli noodles (sotanghon), soaked and drained

DIPPING SAUCE (OPTIONAL):

1/2 cup fish sauce (Nuoc Nam)
2 tbsp sugar
2 tbsp lime (dayap) juice

Procedure:

  1. Line serving plate with lettuce leaves. Set aside.
  2. Combine water and beer in a small bowl. Set aside.
  3. Combine ingredients for filling in another bowl. Mix well. Set aside.
  4. Put a dry cloth on top of chopping board. Put a sheet of rice paper. Brush with beer and water mixture. Put another sheet of rice paper on top of first sheet. Press lightly with hands. Spread 1/4 cup of filling. Enclose sides then top. Roll tightly. Place opening side down on a tray lined with Glad Cook and Bake Paper.
  5. Heat oil for deep-frying. Deep-fry pork rolls for a few seconds. Drain excess oil on paper towels. Re-fry when ready to serve.*
  6. Combine dipping sauce ingredients in a small bowl. Mix well. Serve on the side.
Makes 16-20 rolls. Note/s: Double frying ensures crispness of rolls.
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