These little patties are packed with flavor and nutrients, just like the vibrant Vietnamese cuisine that inspired them! Vietnam is known for its fresh ingredients and bold flavors, and these spring patties capture that essence perfectly. They are complete meals in a single patty, perfect for a quick and satisfying lunch or dinner.
There is no need to look for a fancy green wrap for the patties: I use a spinach or lettuce leaf to pick up the patties and dip them in the intense sauce: this is the ultimate finger food! Like all Food for T.W.A.T.s recipes, this makes for just a single serving. The patties take some time to put together, so bulk up the recipe and make a load for the freezer!
Vietnamese Imperial Spring Patties with Nước mắm dipping sauce
Complete meals in a patty, these little beauties contain everything you need and are addictively moreish! Asian food packs a flavour punch in general and makes eating healthy a true pleasure rather than a chore! With a high glycemic load and protein content, these patties are perfect for giving you a boost to keep you going throughout the afternoon. There is no need to look for a fancy green wrap for the patties: I use a spinach or lettuce leaf to pick up the patties and dip them in the intense sauce: this is the ultimate finger food! The patties take some time to put together, so bulk up the recipe and make a load for the freezer!
Ingredients
- 50 gr rice / soy vermicelli
- 3 wood ear fungus
- 1 small carrot
- 1 small spring onion
- 1 clove garlic
- 3 crab surimi sticks
- 4-5 prawns
- 50 gr. pork mince
- 1 tsp. grated ginger
- 1 tsp. sugar
- 1 tsp. fish sauce
- Nước mắm dipping sauce
- 1 tbsp. fish sauce
- 1 tbsp. water
- 1 tsp. sugar
- 1 crushed clove of garlic
- 1 finely chopped red bird’s eye chil
Instructions
- Boil a kettle of water to soak the rice vermicelli and wood ear fungus.
- Meanwhile, peel the carrot and cut this and the spring onion into 1 inch chunks. Place it into a hand-blender with the garlic and blitz until finely chopped (you can do this by hand).
- Finely chop the surimi sticks and prawns.
- Drain the rice vermicelli in a sieve and run it under a cold tap until cooled, then do the same with the wood ear fungus. Cut the vermicelli with scissors a few times and coarsely chop the wood ear fungus.
- Mix all of the ingredients in a bowl, add the pork mince, ginger, sugar, and fish sauce. Combine well and shape into patties.
- In a frying pan on medium heat, gently fry the patties for 3 minutes on each side.
- For the dipping sauce, mix all the ingredients together.
- Serve the patties with the dipping sauce and a few green leaves to pick them up.
Notes
The calorie count does include the dipping sauce as nutritional values are too low to calculate accurately. As the dipping sauce is made with fish sauce, it does add significant sodium!
Interesting Fact – Wood ear fungus
Also known as the Jew’s ear, jelly ear or by a number of other common names, Wood ear is a species of edible Auriculariales fungus found worldwide. Although it is not widely consumed in the West, it has long been popular in China.
On its own, it doesn’t have much a flavour, however, its texture is very crispy and crunchy and it will absorb the taste and seasonings from whatever it is cooked with. It is usually sold in dried state and soaked in water before cooking.
It is rich in vitamin, protein and dietary fibre, but low in calories and a good source of calcium and iron.