Crispy Prawn Roll
Minced Pork, Glass Noodles, Bean Sprouts, Wood Ear Mushrooms, Onions, Carrots, Nuoc Mam
Chef JunHee Park of SEA | New York
Adapted by StarChefs | February 2025 | Photo: Alexander zern
INGREDIENTS
Filling:
400 grams minced pork
150 grams diced onion
150 grams bean sprouts
100 grams diced carrot
100 grams wood ear mushrooms
100 grams glass noodles
30 grams fish sauce
20 grams minced garlic
15 grams granulated sugar
10 grams mirin
8 grams chicken powder
6 grams kosher salt
1 gram ground black pepper
1 whole egg
Nuoc Mam:
100 grams granulated sugar
200 grams palm sugar
200 grams lime juice
150 grams white vinegar
400 grams fish sauce
10 grams Thai chile
100 grams garlic
To Assemble and Serve:
Oil for frying
Cooked prawns
Netted rice paper
Rice paper
Egg wash
Lettuce
Fresh herbs
METHOD
For the Filling:
In a large mixing bowl, add all the ingredients and 500 grams water. Using gloved hands, mix until evenly combined. Set aside.
To Assemble and Serve:
In a fryer, heat oil to 365°F. Lay netted rice paper on a clear work surface. Top with rice paper. Place 1 prawn in the center and desired amount of Filling. Roll tightly, folding sides as you roll to keep Filling secure. Brush with egg wash to seal and to prevent the roll from opening while frying. Add to hot oil and fry 2 minutes, or until golden brown. Transfer to a serving plate and serve with lettuce, fresh herbs, and a ramekin of Nuoc Mam.
