STEAMED RICE ROLLS RECIPE RECIPES

STUFFED STEAMED RICE WRAPPER ROLLS (VIETNAMESE) RECIPE ...

Stuffed Steamed Rice Wrapper Rolls (Vietnamese) Recipe ... image

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.

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

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
1 cup rice flour
3 cups water
salt
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

Steps:

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.

Nutrition Facts : Calories 296.4, FatContent 15, SaturatedFatContent 4.4, CholesterolContent 34.1, SodiumContent 505.9, CarbohydrateContent 29.3, FiberContent 0.8, SugarContent 2.8, ProteinContent 10.8

STUFFED STEAMED RICE WRAPPER ROLLS (VIETNAMESE) RECIPE ...

Stuffed Steamed Rice Wrapper Rolls (Vietnamese) Recipe ... image

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.

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

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
1 cup rice flour
3 cups water
salt
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

Steps:

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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STEAMED RICE ROLLS WITH SWEET SAUCE | ASIAN INSPIRATIONS

Steamed Rice Rolls is made of rice flour, steamed to perfection and served with sweet sauce. Perfect as snacks and commonly served as one of the dim sum dishes. Recipe by Asian Inspirations
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Mar 13, 2017 · Cover steamer and cook for 5 minutes until rice sheet bubbles and is translucent. Remove cloth and invert onto an oiled tray. Stand for 1 minute. Loosen the edge of the rice sheet with a dough scraper and roll up. Place rice roll on a serving dish. Repeat the process with the remaining batter. Rinse the cloth each time before making the next batch.
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VIETNAMESE STEAMED RICE ROLLS (BANH CUON) — VIETNAMESE ...

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