Stuffed Steamed Rice Wrapper Rolls (Vietnamese)

Submitted by Nolita_Food

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Serves: 6-8

ingredients

• Stuffing

• 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

• Fresh rice flour wrapper

• 1 cup rice flour
• 3 cups water
• salt

• Sauce

• 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

• Garnish

• 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.