Ingredients with Measurements:
- 1 package of rice noodles (8 oz)
- 1 lb ground pork
- 1 tbsp vegetable oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1/4 cup water
- 1/4 cup scallions, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. Soak the rice noodles in warm water for 10 minutes until they are soft and pliable. Drain and set aside.
2. In a pan, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned, breaking it up into small pieces.
3. Add the garlic and ginger to the pan and cook for 1-2 minutes until fragrant.
4. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, brown sugar, and water. Add this mixture to the pan and stir to combine.
5. Cook the pork mixture for 5-7 minutes until the sauce has thickened and the pork is fully cooked.
6. Cut a piece of parchment paper to fit the bottom of the steamer basket. Place the steamer basket over a pot of boiling water.
7. Lay a sheet of rice noodle on the parchment paper. Spread a spoonful of the pork mixture on top of the noodle, leaving a 1-inch border on all sides.
8. Sprinkle scallions, cilantro, and peanuts on top of the pork mixture.
9. Roll the noodle tightly around the filling, tucking in the sides as you go. Place the roll seam-side down on the parchment paper.
10. Repeat with the remaining rice noodles and pork mixture.
11. Steam the rolls for 10-12 minutes until they are heated through and the rice noodles are translucent.
12. Serve the rolls hot with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
Makes 8-10 rolls
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 22g
Protein: 14g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Cashews or almonds can be used instead of peanuts.
Variations:
- Add sliced mushrooms or shredded carrots to the pork mixture.
- Use shrimp or tofu instead of pork for a vegetarian version.
Tips and tricks:
- Make sure the rice noodles are fully softened before rolling them.
- Use a sharp knife to cut the rolls into bite-sized pieces.
- Serve with extra sauce on the side for dipping.
Storage instructions:
Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rolls in the microwave or steamer until heated through.
Presentation ideas:
Arrange the rolls on a platter and garnish with extra cilantro and peanuts.
Garnishes:
Cilantro, peanuts, lime wedges
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, green beans, or bok choy
Troubleshooting advice:
- If the rolls are falling apart, use less filling and wrap the noodles more tightly.
- If the rolls are too dry, add more sauce to the pork mixture.
Food safety advice:
Make sure the pork is fully cooked before rolling it into the noodles.
Food history:
Rice noodle rolls are a popular street food in many Southeast Asian countries, including Indonesia.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve as an appetizer or light meal.
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Region: Indonesian