Ground Pork Salad Rolls
Last night my friendLenaand I were seriously craving some Vientnamese food. Unfortunately being Celiac means I’m limited to which restaurants serve up gluten-free dishes. After trying one place on the north side ofEdmonton, we decided to stop at the grocery store to pick up some ingredients for salad rolls.
I madeLenasome with peanut-sauced ground pork a few weeks back that had her game-on for our last minute dinner idea. Simple yet delicious, I am a huge fan of making and eating copious amounts of these paper thin parcels of goodness.
You can pick up a package of rice wrappers and vermicelli in the Asian section of most grocery stores. You can fill them with just about anything you want – here is what we did.
- 1/ 2 package rice vermicelli
- 8 rice wrappers (6.5 inch diameter)
- 2 carrots (grated)
- 2 cups lettuce or purple cabbage – shredded
- ¼ cup fresh cilantro or fresh basil
- 500 g ground pork
- ½ cup peanut sauce
- Dipping sauce
- Panfry grilled pork until thoroughly cooked (strain if necessary). Add peanut sauce, stir, and let cool.
- Place rice vermicelli in bowl of boiling water and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
- Fill a shallow pan with hot water. Dip one rice wrapper in the hot water for 5 seconds. Remove and lay wrapper flat on a cutting board or plate.
- Add desired amount of noodles, pork, vegetables and herbs in the centre of the wrapper. (I like to put it in the bottom third of the wrapper to help get a good wrap)
- Fold the edges of the wrapper slightly inward. Beginning at the bottom edge of the wrapper, tightly wrap the ingredients. Repeat.
- Serve with your favourite dipping sauce such as peanut, hoisin, or sweet chili and fish sauce.
The flavoured ground pork will give your salad roll a serious flavour kick compared to the typical shrimp ones at most Vietnamese restaurants. I think these are a bargain to make, fun to roll, and a guaranteed smile with every bite.