Imperial Roll
Ingredients
- 250 gGround pork (fresh)
- 100 gShrimp (peeled and chopped)
- 50 gglass noodles (dried)
- 20 gwood ear mushroom (rehydrated and chopped)
- 1 pcCarrot (finely grated)
- 1 pcOnion (finely minced)
- 100 gMung bean sprouts (chopped)
- 1 pcEgg (whole)
- 2 tbspfish sauce (pure)
- 1 pinchBlack pepper ground
- 12 pcrice paper (large size)
- 750 mlPeanut oil (for frying)
- 1 pinchWhite sugar
Method
A rice paper shell that cracks under the teeth, revealing a steaming and juicy pork and shrimp filling. The aroma of reduced fish sauce and crunchy vegetables dominates.
- 1
Rehydrate the soy vermicelli and black mushrooms in warm water. Coarsely chop them. In a mixing bowl, combine the ground pork, finely diced shrimp, chopped onion, grated carrot, and bean sprouts. The filling should be well-mixed.
- 2
Incorporate the whole egg into the filling to bind it together. Add the fish sauce, white sugar, and ground black pepper. Work the mixture by hand so the flavors are evenly distributed.
- 3
Dip a rice paper sheet in warm water until soft. Place it on a damp cloth. Place a spoonful of filling, fold in the sides, and roll tightly to avoid air bubbles that would cause the roll to burst during cooking.
- 4
Deep-fry the rolls in peanut oil at 150°C for an initial cooking. Remove them when they are firm but still pale. Just before serving, increase the oil temperature to 180°C and fry them again until the crust is golden and bubbly.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan; the rolls should not touch as they tend to stick together at the beginning.
- For an even crispier crust, add a spoonful of beer to the water used for soaking the rice papers.
How long does this dish keep?
Store in the fridge after the first fry. They freeze very well before the second frying.
