Stuffed Steamed Rice Wrapper Rolls (Vietnamese)

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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stuffing:
  • 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.
  • Wrappers:
  • 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.
  • Sauce:
  • 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.
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