Ingredients

• Rice paper sheets
• Minced pork meat
• Portobello mushrooms
• Red onion
• Grated aged Pecorino Toscano PDO
• Pepper to taste
• Cucumbers
• Crispy onion
• Low-salt soy sauce

Preparation

In a pan, fry the red onion with minced pork meat and chopped mushrooms. Add pepper to taste.

In the meantime, think about the outside of the rolls: fill a plate with warm water, dip a sheet of rice paper at a time in the water, then leave to “soak” for no more than 10 seconds. Gently place the sheet on kitchen paper or a clean dish towel to drain.

Back to the filling: add the grated Pecorino Toscano PDO to the meat, then turn off the heat and cover the pan with the lid. In just a few minutes, the Pecorino Toscano will melt, flavouring the filling.

Stuff the rice paper by placing a little filling in the centre of the sheet. Close the sheet by folding the two side flaps and rolling the roll from the bottom up, so that the flaps stick together.

Pass the rolls in the pan in which you cooked the filling, until they are lightly browned, then garnish with the crispy onion.

Serve the rolls with low-salt soy sauce (the filling is sufficiently salty) and cucumber sticks.