A Scientist in the Kitchen

This is a Vietnamese-inspired spring roll. I like it so much as it combines mushrooms and meat and other vegetables. My Vietnamese friend texted me this recipe when I wanted to cook it. Just prepare all ingredients then mix them together. Don’t forget the salt (the first time I made it, I forgot to add salt!). I find that meat spring rolls become tastier if you let it marinate for an hour before wrapping. I guess it allows for the flavors to blend well. Wrapped with lumpia wrapper and deep fry.

Ingredients:

1/2 kilo ground pork
1 cup choppped shiitake (I use dried shiitake so I first soak it in water)
1/2 cup black ear fungus (Auricularia sp), prepared as the shiitake
1 bulb onion, minced
1 cup gabi/taro, chopped finely
salt and pepper to taste

For the dipping sauce, just blend 1/2 cup vinegar, 2 tbsp fish sauce, 1 tbsp sugar and 2-3 pieces chopped chilis.

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