These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces
- 500g Khang Dan rice
- A tablespoon of tapioca starch
- 1000 ml water
- A teaspoon of salt
- 50gr dried black fungus mushroom
- 200 ml cooking oil
- 200 gr onion
- 300 gr dried shallot
- 300 gr pork
- Sugar, vinegar, fish sauce, pepper, fresh chilli
Step 1: Soak 500g Khang Dan rice (from 4 – 5 hours)
Step 2: Put the soaking rice into millstone to grind well-kneadedly. Add a tablespoon of tapioca starch and teaspoon of salt. Pour water into flour and blend.
Step 3: Pour a small ladleful (2 to 3 tablespoons) batter into the pan, turning the pan in a circular motion to cover the base with a thin layer of batter. Cover the steaming pan with a lid and cook for 3 seconds.
Step 4: Put the mushrooms in a deep bowl, cover with water and soak for 20 minutes, then drain and thinly slice. Fry the mixture included mushrooms with pork, chopped onion and season with spice.
Step 5: Spread the pork mixture into batter.
Step 6: Put chopped green onion into bowl. Add a teaspoon of salt and ½ teaspoon of sugar. Pour boiled cooking oil into bowl.
Step 7: Making sauce with 100gr warm water, 30gr sugar, 30gr fish sauce, chopped garlic and chilli.
Present cakes on the plate, add dried onion on the cake, serve with a lot kinds of herb and fish sauce
The rolled cake is extremely thin and light, delicate. The rice covers all mixture of pork, mushroom, onion. It is tasty and attractive smell. The cake should be soft and harmony taste.