Prep 1 hr
Cook 15 mins
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.
- 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
- 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
- Soak wood ear mushroom in hot water for 10-15 minutes, drain and chopped.
- Heat oil in a wok or large pan, saute shallots, garlic, pork and mushroom until meat is cooked through. Set aside.
- Mix flour, water, salt to form a batter.
- Fill steamer 2/3 full of water, double and stretch a piece of cheesecloth tightly over the top, secure with string.
- 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.
- Cover with lid or inverted bowl/plate, let it steam for 10 seconds. Remove the wrapper with spatula, carefully lifting from the corner.
- Dissolve sugar in water, add the rest of ingredients.
- 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.
- This serves 6-8 as appetizer, or 4 as breakfast.