Ram Cuon Cai

Nutrition values are AI-estimated based on ingredients.

• 200g minced meat
• 20g dried woodear mushrooms
• 100g taro
• 1 pack rice paper (approx. 30 sheets)
• 1 bunch mustard greens
• 1 head lettuce
• 1 bunch mixed fresh herbs
• 1 medium green papaya
• 1 large cucumber
• 1/2 cup fish sauce
• 1/4 cup sugar
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp chili flakes
• 3 cups cooking oil

1. 1Prepare the Ram filling by finely chopping woodear mushrooms and taro, then mixing them with minced meat.
2. 2Take a small, dry sheet of rice paper, place a spoonful of the filling near one edge, and carefully roll it into a small, finger-sized cylinder.
3. 3Repeat the rolling process until all the filling is used, creating numerous Ram rolls.
4. 4Heat cooking oil in a large wok over medium-high heat until hot.
5. 5Deep-fry the Ram rolls in batches, turning them occasionally with chopsticks, until they are golden-brown and crispy.
6. 6While the Ram is frying, prepare the fresh greens by washing and arranging mustard greens, lettuce, and other mixed herbs on a serving platter.
7. 7Shred the green papaya and slice the cucumber into sticks, arranging them on a separate plate as accompaniments.
8. 8Prepare the dipping sauce (nuoc cham) by combining fish sauce, sugar, lime juice, minced garlic, and chili flakes, adjusting to taste.
9. 9Serve the freshly fried Ram, fresh greens, shredded papaya, sliced cucumber, and individual bowls of dipping sauce for diners to assemble their own rolls.

These instructions are our analysis of the original video. Watch on YouTube →