Imperial Rolls
Imperial Rolls
Ingredients
- ½ oz (14 g) dried sliced shiitake mushrooms
- 1 cup (250 ml) boiling water
- 1 lb (450 g) ground pork
- 2 tbsp (30 ml) peanut oil
- 2 cups (170 g) green cabbage, finely sliced
- 2 carrots, grated
- 3 tbsp (45 ml) fish sauce (nuoc mam)
- 1 tbsp (15 ml) mirin
- 2 garlic cloves, chopped
- 1 tsp Chinese five-spice
- 1 cup (250 ml) cooked rice vermicelli (see note)
- 24 6-inch (15 cm) square frozen spring roll sheets, thawed
- 2 eggs, lightly beaten
- Vegetable oil, for frying
- 1/2 cup (125 ml) mirin
- 1/4 cup (60 ml) rice vinegar
- 2 tbsp (30 ml) fish sauce (nuoc mam)
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) fresh mint, finely chopped
- 1/2 tsp (2.5 ml) sambal oelek
Instructions
- In a bowl, rehydrate the shiitake mushrooms in the boiling water for 30 minutes. Drain and set aside.
- Meanwhile, in a wok over high heat, brown the meat in the peanut oil. Add the cabbage and carrots and cook for 10 minutes or until the vegetables are tender. Add more oil, as needed. Add the fish sauce, mirin, garlic and five-spice. Continue cooking for 2 minutes. Transfer to a bowl and let cool. Cover and refrigerate until the mixture is at room temperature. Add the rice noodles and shiitake mushrooms. Season with salt and pepper. Set aside.
Imperial Rolls