Fresh Mint Rice Pancakes
From: Lucie
Comments: Excellent hors d'oeuvre.
Servings: 4
IngredientsPreparation
  • 4 teaspoons [20 mL] dried dark mushrooms
  • Warm water
  • 10 1/2 ounces [300 g] crabmeat
  • 7 ounces [200 g] cooked ham or pork fillet
  • 1 3/4 ounces [50 g] rice vermicelli
  • 1 bunch chives
  • 2 egg yolks
  • Salt and pepper, to taste
  • 16 small rice pancakes
  • Sugar
  • Cold water
  • 1 bunch fresh mint
  • 1 batavia lettuce
  • Oil for frying
Sauce
  • 4 tablespoons [60 mL] nuoc nam
  • 1 clove garlic, crushed
  • Pinch of Cayenne pepper
  • 1 tablespoon [15 mL] vinegar
  • 1 tablespoon [15 mL] lukewarm water
  • Few carrot strips
  • Large pinch sugar
  • Soak mushrooms into warm water for 30 minutes.
  • Clean and very finely shred crabmeat.
  • Cut ham or pork fillet into small pieces; then chop.
  • Drain and mince mushrooms.
  • Soak rice vermicelli for 5 minutes into warm water.
  • Drain perfectly; snip.
  • Wash and mince chives.
  • Mix together minced mushrooms, shredded crabmeat, chopped ham or pork fillet, snipped rice vermicelli and minced chives.
  • Beat egg yolks; mix into mushrooms mixture.
  • Salt and pepper.
  • Work mixture until smooth.
  • Quickly soak rice pancakes one at a time, to just soften, into a little sweetened cold water.
  • Do not soak for too long.
  • Arrange rice pancakes onto a well-torn wet towel as soon as each one has softened.
  • Spoon a little mushroom stuffing onto the outside of each pancake.
  • Fold pancake over stuffing; fold again.
  • Roll pancake.
  • Repeat with remaining ingredients.
  • Set aside for 1 hour.
  • Rinse, thin out and wipe dry mint leaves.
  • Rinse and dry batavia lettuce leaves.
  • Into a frypan, heat oil.
  • Fry rolls for 10 minutes, until golden brown.
  • Drain onto paper toweling.
  • Keep warm; meanwhile, if desired, prepare sauce.
  • To serve, roll each roll into a batavia lettuce leaf and garnish with mint leaves.
  • If desired, serve along with sauce, as a dip.
Sauce
  • Mix together nuoc nam, crushed garlic clove, Cayenne pepper, vinegar, lukewarm water, carrot strips and sugar.
  • Pour into individual small bowls.