1 piece of 5 cm of fresh ginger, in very thin sheets
1 spoonful of fish sauce
20 spring onions
2 tender lettuces
1 long, fine-skinned cucumber, in very thin slices
1/4 Cup (5 g) fresh mint or mint leaves
1/4 Cup (7 g) fresh coriander leaves
2 green chillies, seedless and in very fine hoops, Optional
2 teaspoons sugar
lemon and garlic sauce
Put the piece of pork with the ginger and fish sauce in a saucepan and cover with cold water. Cover the casserole and let it simmer for a few 45 minutes or until the meat is soft. Take out the meat, spit it out and let it cool some 15 minutes; throw away the broth.
While I'm cooking the meat, clean the spring onions and cut them into equal pieces. Bring water to a boil in a large saucepan and, helping each other with tweezers. whiten the spring onions, 2 o 3 Ca- da time, during 1 minute or until they soften. Pass them into a bowl with plenty of ice water so they look smooth. Drain and put them well outstretched. without getting up. in a source until you're going to use them.
Cut the pork into thin slices and these into very thin strips. If it's too hot, put on rubber gloves. Spread the lettuce leaves one at a time and place about a tablespoon of pork bandits in the center of each leaf. Place a few slices of cucumbers on top, some fresh mint and coriander leaves, a little chilli and sprinkle the sugar. Fold a part of the lettuce to cover the filling, fold the ends until they touch and roll the wrapped carefully. Surround and tying each roll with the green part of a spring onion; cut the leftovers or fold it so it doesn't stick out. Repeat this step with the other lettuce leaves. Put the wrapped in a serving dish and garnish with lemon wedges and garlic sauce.
If the lettuce leaves have the center nerve too hard by the base, remove it so you can roll them up easily.
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