Ease of Preparation: Easy
Yield: 16 rolls
Ingredients:
- 3 garlic cloves, roughly chopped
- 6 scallions, white parts only, roughly chopped
- 1 lb (454 g) ground pork
- 1 tablespoon (15 ml) diced pineapple
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (15 ml) cornstarch
- ¼ teaspoon (1 ml) salt
- 2 ½ teaspoons (12.5 ml) white pepper
- 16 bamboo skewers, soaked in water
To serve:
- 16 rice paper wrappers
- Boston lettuce leaves, torn
- Mint
- Cilantro
- Cucumber slices
- Pineapple, julienned
- Chinese chives
- Nuoc cham dipping sauce (see recipe)
Method:
Put garlic and white scallion bits in a food processor and blitz. Add ground pork and pineapple to food processor and blitz. Add fish sauce, cornstarch, salt, and white pepper, and blitz again.
Take a skewer, and pack the paste around the skewer, leaving enough room at the bottom to hold it.
Brush the skewer with vegetable oil. Repeat until all paste has been used up.
Cook the skewer on the barbeque or in a grill pan, turning to grill on all sides.
Soften the rice paper wrappers by soaking them one at a time in a tray of warm water.
Take a softened rice paper wrapper. Place a piece of lettuce on the edge of the wrapper. Top it with mint and cilantro. Add a slice of cucumber and pineapple. Roll it over once.
Take a skewer and lay it on the rice paper. Twist the skewer to release the meat.
Wrap the rice paper wrapper over again to cover the meat. Fold in the top and the bottom.
Roll halfway, and tuck a few pieces of Chinese chives inside, making sure the tops of the chives are sticking out of the wrapper.
Finish rolling wrapper.
Serve with Nuoc Cham dipping sauce (see recipe) or hoisin sauce.
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