Vietnamese Rolls with Lamb Meat
Appetizers • Vietnamese
Description
Vietnamese rolls with lamb meat
Ingredients
- Rack of Lamb 5 oz
- Rice Noodles 0 oz
- Dried Chinese mushrooms 0 oz
- Carrot 0 oz
- Shallot 0 oz
- Garlic 0 oz
- Fish Oil 0 fl oz
- Lime Juice 0 fl oz
- Oyster Mushrooms 0 fl oz
- Soy Sauce 1½ ml
- Sesame Oil 0 fl oz
- Vegetable Oil 0 fl oz
- Sugar 0 oz
- Potato protein 0 oz
- Corn Starch 0 oz
- Cilantro 0 oz
- Rice Paper 8 pieces
- Salt 0 oz
- Mild Chili Spice 0 oz
- Thai Bird's Eye Chili 0 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.
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