Best Vietnamese Meatballs In Rice Paper Wraps Recipes

VIETNAMESE LEMONGRASS MEATBALLS

Vietnamese Lemongrass Meatballs image

We enjoy these tasty meatballs served over a bowl of rice or wrapped in lettuce cups. They're balanced with flavors of spicy, salty, tangy, and sweet, and also make wonderful appetizers. Leftover meatballs may be stored in the freezer in a resealable plastic bag.

Provided by lutzflcat

Yield 4

Number Of Ingredients 17

Ingredients

1 pound lean ground pork
¼ cup panko bread crumbs
1 large shallot, minced
2 tablespoons lemongrass paste (such as Gourmet Garden®)
1 tablespoon finely chopped mint
1 tablespoon fish sauce
1 tablespoon brown sugar
2 cloves garlic, crushed
1 teaspoon finely grated ginger root
¼ teaspoon salt
¼ cup water
3 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon white sugar, or more to taste
1 teaspoon rice vinegar
1 small Thai chile pepper, minced
1 small garlic clove, finely chopped

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 16.3 g, Cholesterol 73.6 mg, Fat 16.5 g, Fiber 0.3 g, Protein 22.2 g, SaturatedFat 6.1 g, Sodium 1589.1 mg, Sugar 7.9 g

VIETNAMESE MEATBALLS IN RICE PAPER WRAPS

Vietnamese Meatballs in Rice Paper Wraps image

Make and share this Vietnamese Meatballs in Rice Paper Wraps recipe from Food.com.

Provided by Sonya01

Categories Lunch/Snacks

Time 20m

Yield 20 rolls, 4 serving(s)

Number Of Ingredients 10

Ingredients

0.5 (125 g) package trident rice vermicelli, softened in hot water
450 g diced lean pork
1 spring onion, chopped (white part only)
1 garlic clove, peeled
1 1/2 tablespoons trident stir-fry fish sauce
cornflour or plain flour
2 -3 cups oil, for deep-frying
20 sheets rice paper, circles (1/2 packet of Trident Rice Paper Roll Kit)
20 small lettuce leaves
1 bunch of fresh mint

Steps:

Grind the pork, spring onion, garlic, Trident Stir-Fry Fish Sauce and a pinch of salt and pepper to a smooth paste in a food processor.
Form the paste into 20 small balls and coat with flour or cornflour.
Heat the oil in a wok to medium-hot.
Deep fry meatballs for about 2 minutes until golden.
Soften rice paper in hot water and then spread it out on paper towel.
Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf.
Fold the rice paper and serve with dipping sauce.

Nutrition Facts : Calories 1189.6, Fat 115.5, SaturatedFat 16.3, Cholesterol 66.4, Sodium 624.3, Carbohydrate 14.5, Fiber 0.7, Sugar 0.5, Protein 25.4