Pak Mo Krob (Thai Vietnamese Crispy Rice Paper Wrap)
Pak Mo Krob are crispy rice paper wraps from the Thai Vietnamese community in Northeast Thailand. They are crispy, sweet and savory wraps of seasoned pork, served with a chili garlic dipping sauce.
Servings: 4 people
Calories: 541kcal
Ingredients
For the meat filling
- 2 tablespoon vegetable oil
- 3 green onions (scallions) , chopped
- 1 ⅓ lbs (600 g) ground (minced) pork
- 1 tablespoon white pepper (less if you prefer less heat)
- 1 teaspoon sugar
- ½ - 1 teaspoon salt (adjust to taste)
- 2 tablespoon oyster sauce
- ½ cup cubed Vietnamese sausage
For the dipping sauce
- ⅓ cup water
- 2.5 tablespoon sugar
- 1 tablespoon vinegar
- 1 clove garlic , chopped
- 1 Thai chili , sliced
- 1 tablespoon fish sauce
For the crispy layer
- Frying oil
- 4 dried rice paper sheets (round , 22cm or 8.6 inches diameter)
To assemble the dish
- 4 dried rice paper sheets
- Water , to soak the rice paper in
To serve
- 4 large lettuce leaves
- 1 cup of mint or other fresh herbs (optional)
Instructions
Preparing the meat filling
- Heat oil in a frying pan over medium heat.
- On a low-to-medium heat, add the chopped green onions and stir fry for 1 minute, until aromatic.
- Switch to medium-high heat and add the minced meat. Stir fry until the meat is cooked through.
- Add the seasonings (white pepper, sugar, salt, and oyster sauce) and the Vietnamese sausage. Stir fry for a few seconds, until everything is mixed altogether.
- Turn off the heat, taste and adjust seasoning, if needed.
Preparing the dipping sauce
- In a small saucepan bring the water, sugar and vinegar to a boil over medium-high heat.
- Keep boiling for 10 minutes, until the sauce has caramelized a bit.
- Take the sauce off the heat and add garlic, chili, and fish sauce. Mix it together and set aside.
Creating the crispy layer
- In a wide frying pan (wide enough to contain the rice paper sheets), add oil until it reaches a depth of 1-1.5 centimeters. Heat the oil over medium heat until hot enough to fry.
- Take a rice paper sheet, gently rest it in the oil, and remove your hands - to avoid potential oil splattering. On medium heat, fry it for about 20 seconds, remove, and set aside.
- Repeat the same process until you have prepared 4 fried rice paper sheets.
Assembling the dish
- Fill a wide pan or a large baking tray with water. Soak a dry rice paper sheet for 10-15 seconds, until it is moist but not too soft.
- Place the soaked rice paper on a fried rice paper sheet.
- Place roughly a quarter of the meat filling onto the middle of the rice paper.
- Fold the rice paper wrap in half, so the meat filling is covered.
- Repeat the entire process with the remaining rice paper sheets.
- Serve Pak Mo Krob with the prepared dipping sauce and an optional plate of fresh vegetables, such as lettuce, mint etc. Enjoy!
Nutrition
Serving: 1wrap | Calories: 541kcal