Vietnamese Meatballs In Rice Paper Wraps Recipes

Steps:

• Grind the pork, spring onion, garlic, Trident Stir-Fry Fish Sauce and a pinch of salt and pepper to a smooth paste in a food processor.
• Form the paste into 20 small balls and coat with flour or cornflour.
• Heat the oil in a wok to medium-hot.
• Deep fry meatballs for about 2 minutes until golden.
• Soften rice paper in hot water and then spread it out on paper towel.
• Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf.
• Fold the rice paper and serve with dipping sauce.

Steps:

• Soften rice paper sheets by soaking in warm water.
• When soft and pliable, remove and place on a clean cotton cloth.
• Lay a small amount of the filling along the centre top of the rice paper.
• Fold one side in towards the centre, then fold the bottom up towards the top.
• Roll the wrap over towards the remaining side to make a neat roll.
• Repeat the process until the rice paper and filling are used up.
• Combine all dipping sauce ingredients into a bowl.
• Serve with rice paper rolls.

Steps:

• Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
• When it is pliable it is ready, remove that one from the water and drop in another one.
• Lay out a couple of paper towels and place the softened wrap on the towel.
• Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
• Fold up the bottom then fold in the sides and roll to form a sealed roll.
• Allow 3-5 per serving.