Stuffed Steamed Rice Wrapper Rolls (Vietnamese) |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A classic street food. This is Sunday breakfast treat in my house. Of course, my mom has never made them. Her philosophy: why bother trying when somebody at the corner can do it so much faster, and so much better? :=D Wood ear mushrooms and fried shallots can be purchased at Asian grocery stores. You can also make your own fried shallots: slice shallots very thin. Heat vegetable oil to medium/medium high, throw in the shallots and take them out right away with the net spoon. Leave on paper towel to drain off excess oil. Ingredients:
1/2 cup dried wood ear mushrooms |
2 tablespoons vegetable oil |
8 shallots, chopped |
1 garlic clove, crushed |
10 ounces ground pork or 10 ounces ground chicken |
1 cup rice flour |
3 cups water |
salt |
1 tablespoon sugar |
1/4 cup water |
2 tablespoons fish sauce |
1 tablespoon rice wine vinegar |
1 tablespoon fresh lime juice |
2 garlic cloves, finely chopped |
1 red chili pepper, shredded |
1/4 cup cilantro leaf |
1/2 cup fried shallots |
Directions:
1. Stuffing:
2. Soak wood ear mushroom in hot water for 10-15 minutes, drain and chopped.
3. Heat oil in a wok or large pan, saute shallots, garlic, pork and mushroom until meat is cooked through. Set aside.
4. Wrappers:.
5. Mix flour, water, salt to form a batter.
6. Fill steamer 2/3 full of water, double and stretch a piece of cheesecloth tightly over the top, secure with string.
7. When water begins to boil, brush the surface with some oil to prevent sticking, then pour on a small ladle of batter and spread it around in circular motion.
8. Cover with lid or inverted bowl/plate, let it steam for 10 seconds. Remove the wrapper with spatula, carefully lifting from the corner.
9. Sauce:
10. Dissolve sugar in water, add the rest of ingredients.
11. Assembly: spoon 1 tbsp of filling on wrapper and roll up gently like you would roll spring rolls. Garnish and serve either warm or room temperature.
12. This serves 6-8 as appetizer, or 4 as breakfast.
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