How To Make Vietnamese Steamed Rice Rolls

These rice rolls are thin in texture therefore you have to take extra care while steaming them. You might mess up a few initially but don’t worry about that, after a little practice you will be an expert.

Servings: 4

Preparation time: 30 minutes

Ingredients:

For batter:

• Tapioca flour, 14 oz.
• Water, 3 quart
• Rice flour, 16 oz.
• Salt, 1 teaspoon

For filling:

• Ground pork, 1 pound
• Fresh cracked pepper
• Shallot, 1, diced
• Wood ear Mushrooms, 1 cup, chopped
• Fish sauce, 1 tablespoon
• Medium onion, 1

For accompaniments:

• Fried shallots
• Nuoc mam cham
• Vietnamese ham, Cha Lua, sliced
• Cooking oil
• Bean sprouts, steamed in microwave
• Cucumber, julienned

Method:

• Sieve flour in a bowl and mix with salt and water.
• Fry shallots until they turn yellow. Now add onions, pork and fish sauce. Combine well. Cook until pork is done. Add mushrooms and cook for 5 minutes. Season with fish sauce, salt and pepper. Keep aside.
• Grease a nonstick pan and pour the batter. Coat the pan evenly. Cook for 30 seconds and flip the crepe.
• Grease an aluminum tray and transfer the crepe on it.
• Spread the filling on the crepe and roll from the sides.

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