Ingredients with Measurements:
- 8 oz. rice noodles
- 1 lb. ground pork
- 1 tbsp. vegetable oil
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. sugar
- 1 tbsp. rice vinegar
- 1 tbsp. gochujang (Korean chili paste)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/2 cup sliced scallions
- 1/4 cup chopped cilantro
- 8-10 rice paper wrappers
Special equipment needed:
- Large bowl
- Skillet
- Tongs
- Cutting board
- Sharp knife
- Large plate or platter
Step-by-step instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a skillet, heat vegetable oil over medium-high heat. Add ground pork and cook until browned and cooked through, about 8-10 minutes.
3. In a small bowl, whisk together soy sauce, sesame oil, sugar, rice vinegar, gochujang, garlic powder, onion powder, salt, and black pepper.
4. Add the sauce to the skillet with the ground pork and stir to coat. Cook for an additional 2-3 minutes.
5. Remove skillet from heat and let cool for a few minutes.
6. Prepare a large bowl of warm water. Dip one rice paper wrapper into the water for a few seconds until it softens.
7. Place the softened wrapper onto a clean work surface.
8. Add a small amount of rice noodles, ground pork, shredded carrots, sliced cucumber, sliced scallions, and chopped cilantro onto the center of the wrapper.
9. Fold the sides of the wrapper over the filling, then roll up tightly.
10. Repeat with remaining wrappers and filling.
11. Serve immediately or refrigerate until ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Skillet: medium-high heat
Serving size:
Makes 8-10 rolls
Nutritional information:
Calories per serving: 230
Fat: 8g
Carbohydrates: 27g
Protein: 12g
Sodium: 590mg
Sugar: 4g
Fiber: 1g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken, beef, or tofu.
- Shredded carrots can be substituted with shredded cabbage or sliced bell peppers.
- Rice paper wrappers can be substituted with lettuce leaves or soy wrappers.
Variations:
- Add sliced avocado or mango for a sweet and creamy twist.
- Use shrimp instead of pork for a seafood version.
- Add a tablespoon of peanut butter to the sauce for a nutty flavor.
Tips and tricks:
- Make sure to not overfill the rice paper wrappers, or they may tear.
- Dip the rice paper wrappers into the water just until they soften, or they may become too mushy.
- Serve with a dipping sauce of your choice, such as soy sauce or sweet chili sauce.
Storage instructions:
Store leftover rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave for 30 seconds or in a skillet over medium heat for 2-3 minutes.
Presentation ideas:
Arrange the rolls on a large platter and garnish with additional chopped cilantro and sliced scallions.
Garnishes:
Chopped cilantro and sliced scallions
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Korean-style fried rice
- Steamed edamame
- Miso soup
Troubleshooting advice:
- If the rice paper wrappers tear, try using a double layer of wrappers or using a lettuce leaf instead.
- If the filling is too dry, add a tablespoon of water or broth to the skillet.
Food safety advice:
Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Rice paper rolls are a popular dish in many Asian countries, including Vietnam, Thailand, and Korea. They are typically filled with a variety of fresh vegetables, herbs, and protein, and served with a dipping sauce.
Flavor profiles:
These Korean-style rice noodle rolls are savory, spicy, and slightly sweet, with a combination of textures from the soft rice noodles and crunchy vegetables.
Serving suggestions:
Serve as an appetizer or light meal.
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Region: Korean