Vietnamese Picnic Rolls
These Vietnamese rolls are crunchy with an extremely flavoursome filling and are perfect for any picnic meal.
Makes enough for: 1 batch rolls
Ingredients
For the mince
- 15 mls canola oil
- 5 spring onions, finely chopped
- 2 cloves garlic, finely chopped
- 2 cm fresh root ginger, peeled and julienned
- 1 red chilli, finely sliced
- 500 g minced beef
- salt and freshly ground black pepper to season
- 250 mls beef stock
- 1 stalk lemongrass, bruised
- 2 dried lime leaves, crushed
- 15 mls fish sauce
- 10 g fresh coriander, roughly chopped
- 1 lime, juice only
For the rolls
- 500 g bread flour, sifted, plus extra for dusting
- 1 pinch fine salt
- 20 g palm sugar
- 125 g butter, softened
- 150 g fed sourdough starter
- 150 mls coconut milk
- Egg wash
- Salt flakes
Method
For the mince
- Place the oil into a sauce pan and heat
- Sauté the onions until soft
- Add the garlic, ginger and chilli
- Sauté for a few minutes
- Add the mince and brown
- Season and add the stock, lemongrass and lime leaves
- Simmer for 2 hours
- Add the fish sauce, coriander and lime juice
- Mix well and leave to cool
- Place into the fridge overnight
For the rolls
- Place the flour into a large bowl
- Make a well in the centre and add the salt, sugar and butter
- Mix together until the butter is combined
- Add the starter and coconut milk
- Mix until a dough form and shape into a ball
- Leave in the bowl, cover with cling film and leave to prove overnight
- Preheat the oven to 180° Celsius
- Divide the dough into 75g pieces
- Shape each piece into a ball
- Flatten using a floured rolling pin into a 5mm circle
- Place 25g of the mince (or more if you want) into the centre of each circle
- Fold the edges over and shape into a ball
- Place the rolls onto a lined baking tray, seam side up
- Egg wash the top of each roll and sprinkle salt flakes on top
- Bake for 40 minutes
- Turn onto a wire rack to cool before eating