- 4 teaspoons [20 mL] dried dark mushrooms
- Warm water
- 10 1/2 ounces [300 g] crabmeat
- 7 ounces [200 g] cooked ham or pork fillet
- 1 3/4 ounces [50 g] rice vermicelli
- 1 bunch chives
- 2 egg yolks
- Salt and pepper, to taste
- 16 small rice pancakes
- Sugar
- Cold water
- 1 bunch fresh mint
- 1 batavia lettuce
- Oil for frying
Sauce
- 4 tablespoons [60 mL] nuoc nam
- 1 clove garlic, crushed
- Pinch of Cayenne pepper
- 1 tablespoon [15 mL] vinegar
- 1 tablespoon [15 mL] lukewarm water
- Few carrot strips
- Large pinch sugar
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- Soak mushrooms into warm water for 30 minutes.
- Clean and very finely shred crabmeat.
- Cut ham or pork fillet into small pieces; then chop.
- Drain and mince mushrooms.
- Soak rice vermicelli for 5 minutes into warm water.
- Drain perfectly; snip.
- Wash and mince chives.
- Mix together minced mushrooms, shredded crabmeat, chopped ham or pork fillet, snipped rice vermicelli and minced chives.
- Beat egg yolks; mix into mushrooms mixture.
- Salt and pepper.
- Work mixture until smooth.
- Quickly soak rice pancakes one at a time, to just soften, into a little sweetened cold water.
- Do not soak for too long.
- Arrange rice pancakes onto a well-torn wet towel as soon as each one has softened.
- Spoon a little mushroom stuffing onto the outside of each pancake.
- Fold pancake over stuffing; fold again.
- Roll pancake.
- Repeat with remaining ingredients.
- Set aside for 1 hour.
- Rinse, thin out and wipe dry mint leaves.
- Rinse and dry batavia lettuce leaves.
- Into a frypan, heat oil.
- Fry rolls for 10 minutes, until golden brown.
- Drain onto paper toweling.
- Keep warm; meanwhile, if desired, prepare sauce.
- To serve, roll each roll into a batavia lettuce leaf and garnish with mint leaves.
- If desired, serve along with sauce, as a dip.
Sauce
- Mix together nuoc nam, crushed garlic clove, Cayenne pepper, vinegar, lukewarm water, carrot strips and sugar.
- Pour into individual small bowls.
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