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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.”
1hr 15mins

Ingredients Nutrition


  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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