Bitter Melon & Fermented Tofu Spring Rolls

Instructions

1. 1

   Prepare the bitter melon: Cut the bitter melon in half lengthwise, scoop out the seeds and pith. Slice thinly and blanch in boiling water for 2 minutes. Immediately plunge into ice water to stop the cooking. Drain well and squeeze out excess water.

   ~10 min
2. 2

   Prepare the fermented tofu mixture: In a medium bowl, mash the fermented tofu cubes with a fork. Add the ground pork, minced garlic, sugar, and salt. Mix thoroughly until well combined.

   ~5 min
3. 3

   Cook the filling: Heat vegetable oil in a frying pan over medium-high heat. Add the fermented tofu and pork mixture. Stir-fry until the pork is cooked through and the mixture is fragrant, about 5-7 minutes. Break up any clumps of pork.

   ~7 min
4. 4

   Cook the noodles: Cook the rice vermicelli noodles according to package directions. Drain well and rinse with cold water. Cut into shorter lengths.

   ~5 min
5. 5

   Prepare the vegetables: Julienne the carrot. Roughly chop the mint and cilantro leaves.

   ~5 min
6. 6

   Assemble the spring rolls: Dip a rice paper wrapper in warm water for about 15-20 seconds until pliable. Place it on a clean surface. Layer a small amount of the cooked filling, bitter melon slices, noodles, carrot, mint, and cilantro in the center. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly to form a spring roll.

   ~15 min
7. 7

   Repeat the assembly process for the remaining ingredients.

   ~15 min
8. 8

   Serve the spring rolls immediately. If they are too firm, you can briefly steam them for 1-2 minutes.

   ~2 min