• 1 cup reconstituted and finely chopped dried shiitake mushrooms
• 2 tablespoons finely minced lemongrassI buy it pre-cut and frozen from the Vietnamese market
• 1 scallion chopped
• ½ cup finely chopped red onion
• 1 egg
• 2 teaspoons fish sauce
• ½ tsp ground ginger
• 2 tsp thai sweet chili sauce
for the pickled veggies
• 1 medium carrot julienned
• ½ red onion thinly sliced
• ½ tsp red chili flakes
• ½ tsp lime juice
• 1/2 tsp fish sauce
• ¼ cup rice vinegar
• ¼ cup water
• 1 or two avocadosmaybe three if they are tiny or you are generous with your avocado
• cilantro and/or mint
• rice paper for wrappingI used the triangular pieces or buns for burgers
Combine the pork, mushrooms, lemongrass, scallion, chopped red onion, egg, 2 tsp fish sauce, ground ginger, and thai sweet chili sauce together and stir or mix with your hands until thoroughly combined (may be done a day ahead)
In a small bowl combine the julienned carrots and onions along with their seasoning. Allow to marinate at least 30 minutes before serving.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Form the pork into patties approximately 1x1x4 and place on prepared baking sheet. Bake for 15 minutes. Remove from oven and allow to cool.
Slice avocado into approximately 15 pieces per half .
Wet the rice paper either under the faucet or in a prepared pan and place on a plate or cutting board. Add one pork ‘patty’, avocado, and some of the pickled veggies. Wrap ‘er up as pictured or as per the instructions in the link above.
Serve whole or sliced in half for passed appetizers. As soon after assembling as possible. Rolls can stick together and rice paper can get stiff after more than an hour or so.