Sunday, April 26, 2009

Vietnamese "Meatballs"

I was taught this recipe many years ago by a Vietnamese friend; I call them Vietnamese Meatballs because I can't remember the Vietnamese name, LOL!


1 lb ground beef
1 cup finely grated jicama
1-2 cloves minced garlic
3-4 green onions, finely chopped
1 egg
salt & pepper

1 package Vietnamese rice paper (find in Asian grocery store - NOTE: this recipe assumes that you have the large sheets of rice paper, which are circular and at least 12 inches in diameter)

Dipping Sauce:
1 cup gf soy sauce or tamari sauce
2-3 Tbsp lemon juice
2 cloves minced garlic
2-3 Tbsp sugar (add more to taste)

Large well-washed leaves of romaine lettuce, torn in half with center removed.

Vegetable oil


Mix together all ingredients in filling, make small meatballs 1 - 1.5 inches in diameter. Cut the rice paper into fourths, and wet with water front and back (only do a few pieces at a time!). You have to lay the pieces of rice paper out separately on a hard flat surface so that they won't stick to while they soften (a few minutes).

Wrap meatballs in softened rice paper and fry (medium-high heat) in oil until deep golden brown on both sides. Meatballs should be small enough to cook through in a few minutes on each side, to avoid burning rice paper, and oil should be at least 1.5 - 2 inches deep in the pan (a deep fryer would work well, too). Fry only a few pieces at a time, to minimize risk of sticking together. Drain well on paper towels. Serve warm; to eat, wrap each meatball in a narrow strip of romaine lettuce and dip in sauce.

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