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.

Mini Meals On-the-Go, Salmon and Broad Beans Onigiri

When life gets hectic (like right now...), here's what you need. Or at least what I need.

Salmon and broad beans onigiri -

Ingredients (about 3 to 4 rice balls)?

• 1 rice cup uncooked short grain rice
• 1 cup cooked salmon (tear into smaller pieces)
• 3/4 cup broad beans
• Some dried nori/seaweed sheets
• Some olive oil
• Some salt
• Some pre-boiled water

How?

Cook the rice first.

Either use store-bought salmon flakes or start from scratch. If cooking the salmon from the beginning, season the fish with some salt on both sides. Let it marinate for about 5 to 10 minutes. 

Prepare a pan, nonstick preferable. Drizzle some olive oil and turn to medium high heat. Once the oil gets warm, transfer the salmon over and sear till colored on both sides, make sure the fish is fully cooked. Remove from heat and wait till it cools enough to handle by hand, then tear into smaller pieces.

Bring a small pot of water to a boil and blanch the broad beans. Remove that outer skin and set aside.

Mix the broad beans with salmon flakes and cooked rice. Taste and see if need to further season with additional salt.

Cut the nori sheet into suitable size, just big enough to wrap the rice balls.

Lay down a sheet of cling foil, scoop some rice mixture to the center and grab all four corners of the the foil, hold on tight to form a small ball.

Squeeze slightly, make sure the rice are sticking together and will not fall apart once removing the foil. Wrap with nori sheet and eat right away.

You can make it into triangular shaped too. Now, short break is over, it's time again to get back to that hectic life again. Vacation time needed seriously. 


Other salmon recipes:

• Sweet and sour salmon with colorful bell peppers
• Baked tarragon salmon fillets
• Japanese salmon stew
• Philadelphia roll with salmon, cream cheese, and avocado
• Steamed salmon fillets with Thai style dressing