C/w Nana: Lao Spring Rolls (ຢໍ່ຂາວ == Yaw Khao)

cooked shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while chicken is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common alternative that maintains umami flavor.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is often more affordable.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds offer similar crunch with fewer allergens.

Welcome back to Cooking with Ana. Today, I will show you how to make Lao Spring Rolls, also known as Yaw Khao.

I have 1.5 lbs of ground pork. You can use ground chicken or turkey if you prefer.

I also have pork skin, which I rinsed in warm water and cut into smaller pieces.

In a pan, add 1 tsp of oil and heat it up.

Add the ground pork to the pan and let it cook until browned.

Once the pork is cooking, add 1 tbsp of sugar, 2 tbsp of chicken flavor powder, and 1 tbsp of salt to the meat.

Cook the meat until there is no pink left, about 5 minutes. If you want it drier, you can cook it for another 5 minutes.

Once cooked, let the meat cool down before adding the pork skin to avoid melting it.

After cooling, mix in the pork skin with the meat.

Add rice powder to the mixture, about 2 tbsp, and mix well until it smells good.

Now it's time to wrap the spring rolls. I have rice paper, which I will dip in warm water to soften it.

Once softened, lay the rice paper on a plate to dry a bit.

For the filling, I will use lettuce, Canto mint, Vietnamese coriander, bean sprouts, Banana Blossom, green onions, and the cooked meat mixture.

Place the filling in the center of the rice paper, then wrap it up by tucking in the sides and rolling tightly from the bottom up.

You can prep the meat and vegetables ahead of time if you want to make the spring rolls later.

Serve the spring rolls with homemade chili sauce and peanuts for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens