Vietnamese rolls with lamb meat

4 servings

20 minutes

Vietnamese rolls with lamb meat are a harmony of flavors and textures, combining the tenderness of meat with a crispy rice shell. Inspired by Vietnamese traditions, the dish offers a rich bouquet of flavors: the sweetness of carrots, the richness of mushrooms, the spiciness of sauces, and a subtle tanginess from lime. Preparation involves marinating the meat and stir-frying it with vegetables to create a delicious filling complemented by transparent glass noodles. Thai chili and garlic play a special role in adding a spicy note to the rolls. Wrapped in delicate rice paper and lightly fried, they acquire a golden crust. They are served with an aromatic sauce based on fish sauce and lime, while fresh cilantro adds freshness to the dish. These rolls are an ideal choice for those who appreciate exotic combinations and refined Asian cuisine.

Energy value per serving

• Calories: 271.9
• Proteins: 6.4g
• Fats: 18.1g
• Carbohydrates: 20.8g

Ingredients

• Lamb meat: 110 g
• Funchoza: 37 g
• Dried Chinese Mushrooms: 26 g
• Carrot: 37 g
• Shallots: 17 g
• Garlic: 5 g
• Fish sauce: 31 ml
• Lime juice: 16 ml
• Oyster sauce: 11 ml
• Dark soy sauce: 2 ml
• Sesame oil: 5 ml
• Vegetable oil: 50 ml
• Sugar: 24 g
• Potato starch: 1 g
• Cornstarch: 10 g
• Coriander: 8 g
• Rice paper: 8 pc
• Salt: 3 g
• Chili pepper: 2 g
• Thai hot pepper bird's eye: 2 g

Cooking steps

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

   Required ingredients:

   • Oyster sauce: 11 ml
   • Cornstarch: 10 g
   • Sugar: 24 g
   • Salt: 3 g
   • Lamb meat: 110 g
   • Dried Chinese Mushrooms: 26 g

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

   Required ingredients:

   • Lamb meat: 110 g
   • Shallots: 17 g
   • Vegetable oil: 50 ml
   • Salt: 3 g
   • Oyster sauce: 11 ml
   • Dried Chinese Mushrooms: 26 g
   • Carrot: 37 g
   • Funchoza: 37 g
   • Dark soy sauce: 2 ml
   • Potato starch: 1 g
   • Lime juice: 16 ml
   • Sesame oil: 5 ml
   • Fish sauce: 31 ml

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

   Required ingredients:

   • Chili pepper: 2 g
   • Garlic: 5 g
   • Lime juice: 16 ml
   • Fish sauce: 31 ml
   • Sugar: 24 g
   • Rice paper: 8 pieces
   • Coriander: 8 g