Ingredients with Measurements:
- 1 lb ground pork
- 1 cup diced shiitake mushrooms
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced glass noodles
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 1 package of egg roll wrappers
- 1 egg, beaten
- Vegetable oil for frying
Special equipment needed:
- A large mixing bowl
- A frying pan
- A slotted spoon
- A pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, shiitake mushrooms, onion, carrots, glass noodles, fish sauce, soy sauce, sugar, and black pepper. Mix well.
2. Take an egg roll wrapper and place it on a clean surface. Spoon 1-2 tablespoons of the filling onto the center of the wrapper.
3. Fold the wrapper in half to form a triangle. Use a pastry brush to brush the edges of the wrapper with beaten egg.
4. Press the edges of the wrapper together to seal the filling inside. Repeat with the remaining wrappers and filling.
5. Heat vegetable oil in a frying pan over medium-high heat. Once the oil is hot, add the pillow cakes to the pan and fry until golden brown, about 3-4 minutes per side.
6. Use a slotted spoon to remove the pillow cakes from the pan and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes approximately 12 pillow cakes
Nutritional information:
Calories per serving: 200
Fat per serving: 10g
Carbohydrates per serving: 20g
Protein per serving: 8g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Any type of mushroom can be used instead of shiitake mushrooms.
- Any type of noodle can be used instead of glass noodles.
Variations:
- Add chopped cabbage or bean sprouts to the filling for extra crunch.
- Use rice paper instead of egg roll wrappers for a lighter version of the pillow cakes.
Tips and tricks:
- Make sure the filling is completely cooled before filling the wrappers to prevent them from tearing.
- Use a slotted spoon to remove excess oil from the pillow cakes after frying.
- Serve with a sweet chili dipping sauce for a delicious flavor combination.
Storage instructions:
Store leftover pillow cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pillow cakes in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the pillow cakes on a platter and garnish with chopped cilantro and sliced green onions.
Garnishes:
Chopped cilantro and sliced green onions
Pairings:
Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
If the pillow cakes are tearing when you fold them, make sure the filling is not too hot and that you are not overfilling them.
Food safety advice:
Make sure the filling is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bánh Gối is a popular Vietnamese street food that originated in Hanoi.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve as an appetizer or as a main dish with steamed rice and vegetables.
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Region: Vietnamese