Recipes - Vietnamese

Pan-fried Pork Patty in Vietnamese Rice Paper Roll
Pan-fried Pork Patty in Vietnamese Rice Paper Roll Recipe


This delicious recipe of Pan-fried Pork Patty in Vietnamese Rice Paper Rolls is a summer treat that's perfect for your family and kids! Try this Vietnamese recipe!
Cooking Time: < 15mins
Serves:Crowd
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Vietnamese









Ingredients:

500g pork fillet (minced)
1 tbsp Lee Kum Kee Minced Garlic
1 pack Valcom Rice Paper
10 lettuce leaves (sliced)
1 bunch mint leaves (chopped)
2 cups Wai Wai Rice Vermicelli
3 eggs (hard boiled and sliced)

Marinade

2 tbsp Lee Kum Kee Char Siu Sauce
1 tbsp Squid Fish Sauce
½ tsp white pepper
¼ tsp Lee Kum Kee Chicken Bouillon Powder

Dipping sauce mix

5 tbsp Lee Kum Kee Hoisin Sauce
2 tbsp peanut butter
2 tsp Lee Kum Kee Minced Garlic
1 tsp ginger (minced)
1 tbsp lemon juice
1 tbsp hot water




Steps:
  1. Combine minced pork with marinade and mix well.
  2. Divide into five portions. Roll pork mixture into ball and flatten into 1.5 cm thick patty.
  3. Pan-fry pork patty till golden brown on both sides. Slice into thin strips when cooled and set aside.
  4. Immerse a sheet of rice paper in warm water and lay flat on a large plate. According to individual preference, place lettuce, mint, cooked rice vermicelli, sliced egg and pork patty strips on centre of rice paper.
  5. Bring upper half to cover filling, fold in the sides then roll to the end of the edge. Serve this Vietnamese rice paper roll with dipping sauce.

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Pan-fried Pork Patty in Vietnamese Rice Paper Roll

Pan-fried Pork Patty in Vietnamese Rice Paper Roll

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This delicious recipe of Pan-fried Pork Patty in Vietnamese Rice Paper Rolls is a summer treat that's perfect for your family and kids! Try this Vietnamese recipe!

Cooking Time: < 15mins
Serves: Crowd
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Vietnamese
Ingredients

500g pork fillet (minced)
1 tbsp Lee Kum Kee Minced Garlic
1 pack Valcom Rice Paper
10 lettuce leaves (sliced)
1 bunch mint leaves (chopped)
2 cups Wai Wai Rice Vermicelli
3 eggs (hard boiled and sliced)

Marinade

2 tbsp Lee Kum Kee Char Siu Sauce
1 tbsp Squid Fish Sauce
½ tsp white pepper
¼ tsp Lee Kum Kee Chicken Bouillon Powder

Dipping sauce mix

5 tbsp Lee Kum Kee Hoisin Sauce
2 tbsp peanut butter
2 tsp Lee Kum Kee Minced Garlic
1 tsp ginger (minced)
1 tbsp lemon juice
1 tbsp hot water

Instructions
  1. Combine minced pork with marinade and mix well.
  2. Divide into five portions. Roll pork mixture into ball and flatten into 1.5 cm thick patty.
  3. Pan-fry pork patty till golden brown on both sides. Slice into thin strips when cooled and set aside.
  4. Immerse a sheet of rice paper in warm water and lay flat on a large plate. According to individual preference, place lettuce, mint, cooked rice vermicelli, sliced egg and pork patty strips on centre of rice paper.
  5. Bring upper half to cover filling, fold in the sides then roll to the end of the edge. Serve this Vietnamese rice paper roll with dipping sauce.

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