Vietnamese Rolls with Lamb Meat

Appetizers | Vietnamese cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Vietnamese rolls with lamb meat

Ingredients

Rack of Lamb - 3.9 oz
Rice Noodles - 1.3 oz
Dried Chinese mushrooms - 0.9 oz
Carrot - 1.3 oz
Shallot - 0.6 oz
Garlic - 0.2 oz
Fish Oil - 1 fl oz
Lime Juice - 0 fl oz
Oyster Mushrooms - 0 fl oz
Soy Sauce - 1½ ml
Sesame Oil - 0 fl oz
Vegetable Oil - 1 fl oz
Sugar - 0.8 oz
Potato protein - 0 oz
Corn Starch - 0.4 oz
Cilantro - 0.3 oz
Rice Paper - 8 pieces
Salt - 0.1 oz
Mild Chili Spice - 0.1 oz
Thai Bird's Eye Chili - 0.1 oz

Step by Step guide

Step 1

Mix 7 ml of oyster sauce, cornstarch, sugar (3 g), and salt (1.5 g), then marinate the lamb for two hours. Soak the black wood ear mushrooms in cool water for forty minutes.

Step 2

Finely chop the meat and sauté it in a wok with julienned onion and a splash of oil. Add the remaining salt and oyster sauce, finely chopped mushrooms, julienned carrots, noodles, soy sauce, a little water, potato starch, lime juice (6 ml), sesame oil, and 6 ml of fish sauce. Heat everything through.

Step 3

For the sauce, finely chop 2 g of Thai chili and garlic, then mix with 10 ml of lime juice. Add 50 ml of water, 25 ml of fish sauce, and 20 g of sugar. Soak the rice paper, roll the spring rolls, fry them in a pan, and serve with the sauce and cilantro.