Stuffed Steamed Rice Wrapper Rolls (Vietnamese)

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!