Braised Pork Rolls Using Vietnamese Rice Paper

Not the prettiest looking dish I know, but somehow it's pretty comforting. Perhaps it's because of that gooey thickening sauce, maybe the familiar Thai sweet chili sauce on top, or that soft and moist rice paper texture has something to do with it.

Either way, in need of serious comfort.

Braised pork rolls using Vietnamese rice paper -

Ingredients (makes about 8 to 10 rolls)?

• 1 lb ground pork
• 8 to 10 Vietnamese rice paper
• 1/4 cup chicken stock
• 1/2 cup chopped carrot
• 1/2 cup chopped cabbage
• 1/2 teaspoon grated ginger
• 2 garlic cloves
• 1 stalk scallion
• Some flour
• Some olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Some Thai sweet chili sauce
• Some lukewarm water

How?

Prep the ingredients first. Peel and chop the carrot, chop the cabbage, peel and grate the ginger, grate the garlic cloves, destem and finely chop the scallion.

Also prep a flat surface container filled with lukewarm water. This will be used to dip in dried Vietnamese rice paper, to soften it enough before using as a wrap. Also scoop some flour onto a plate, which will be used to dip in the pork rolls.

Mix together the following ingredients: ground pork, chopped carrot, chopped cabbage, chopped scallion, grated ginger, grated garlic, salt, and black pepper.

Soak the rice paper till just soft enough to wrap and won't break apart. Transfer softened rice paper to chopping board. Scoop some pork filling to the center and wrap into a roll. Dip the roll into flour, make sure all sides are coated with flour and set aside while making the remaining rolls.

Drizzle some oil to the pot and turn to medium high heat. Carefully transfer the pork rolls over and sear till colored on both sides. I kind of over-searing the rolls, despite the nearly burnt color, flavor still holds.

 

Pour in chicken stock and put the lid on, cook for about 5 minutes. 

Plate and serve with Thai sweet chili sauce.

Not sure if my gloomy mood has anything to do with it, somehow these pictures are covered with yellowish hue too. Oh well, time to eat away these negative energies, one bite at a time.