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Stuffed Steamed Rice Wrapper Rolls (Vietnamese)

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

Ingredients Nutrition

Directions

  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.

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