Stuffed Steamed Rice Wrapper Rolls (Vietnamese) Recipe

Name: Stuffed Steamed Rice Wrapper Rolls (Vietnamese)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Stuffing, 1/2 cup dried wood ear mushrooms, 2 tablespoons vegetable oil, 8 shallots, chopped, and more.

Yes, Stuffed Steamed Rice Wrapper Rolls (Vietnamese) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Steamed Rice Wrapper Rolls (Vietnamese)

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