Juicy ricepaper pork rolls ~ Involtini di riso con maiale

Heaps of rice paper sitting nicely piled in the fridge, like journals on a shelf. The best souvenirs after two visits in Ho Chi Minh. I realized they are fantastic steamed for breakfast and today grabbed two into lunch box too. Only three ingredients for the filling: pork, walnut, flowerly cabbage leaf. Must try. Flying to Melbourne for joining the event by Revenous couple hosted/created also by Anh:

1) Pan fry patties made of marinated blended pork meat with minced ginger, a TBS sesame oil, sugar, salt, drops of soy sauce.

2) Cut the patties in thick slices when cooled.

3) Dip the rice paper in water few times briskly, set  in a round flat plate. Sit 2 or 3 meat slices on a green leaf in the ricepaper. Top with smashed walnut (soaked overnight). Roll and steam.

Forse questa ricetta gia era stata proposta ma questa volta le polpettine di maiale sono marinate un po diversamente.

  1. Modellare delle polpettine schiacciate fatte di carne di maiale e zenzero frullati, olio di sesame, sale , zucchero e salsa di soya. Friggerle.
  2. Tagliarle a fette tipo fiammiferi doppi.
  3. Preparare gli involtini: immergere una carta di riso in acqua varie volte, posizionarla su un piatto tondo. Mettere una foglia di spinaci grande al centro in alto, la carne dentro e delle noci grossolanamente schiacciate (che sono state in acqua per una notte). Chiudere l involtino e cuocere al vapore.


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