Pork and Black Fungus Rice Paper Rolls
What Started it all:
Onion. Black Fungus. Pork. Rice Paper. Tools:Frying Pan. Mixing Bowl. Pot. Spatula. Ladle.
These delicious pork and black fungus rice paper rolls are a fun and interactive dish that everyone can enjoy making together. They combine the savory flavors of pork with the unique texture of black fungus, all wrapped up in delicate rice paper. Perfect for a light meal or as an appetizer for gatherings!
Ingredients
- 1 medium onion, finely chopped
- 200g black fungus, soaked and sliced
- 400g pork (ground or thinly sliced)
- 8 rice paper sheets
- Salt and pepper, to taste
- Cooking oil for frying
- Optional: fresh herbs (like mint or cilantro) for serving
Instructions
- In a mixing bowl, combine the chopped onion, black fungus, and pork. Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Heat a frying pan over medium heat and add a splash of cooking oil. Once hot, add the pork mixture. Cook for about 5-7 minutes, stirring occasionally, until the pork is fully cooked and the onion is translucent. Remove from heat and let it cool slightly.
- Fill a pot with warm water. Dip one rice paper sheet into the water for about 10-15 seconds, or until it becomes pliable. Carefully remove it and lay it flat on a clean surface.
- Place a generous spoonful of the pork and black fungus mixture onto the lower third of the rice paper. If desired, add some fresh herbs on top of the filling. Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top. Repeat this process for the remaining rice paper sheets and filling.
- Arrange the rolls on a serving platter. You can serve them plain or with a dipping sauce of your choice, like hoisin or peanut sauce.
These pork and black fungus rice paper rolls are not only a treat for the taste buds but also a fantastic way to engage with friends and family in the kitchen. Enjoy the process of making them together, and savor the delicious results!