Stuffed Steamed Rice Wrapper Rolls (vietnamese)

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup dried wood ear mushrooms
• 2 tablespoons vegetable oil
• 8 shallots, chopped
• 1 garlic clove, crushed
• 10 ounces ground lamb 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

Recipe

• 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, lamb 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.