Steamed Rice Rolls

Name: Steamed Rice Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 cups rice flour; 1/2 cup tapioca starch; 3 cups water; 1/2 lb ground pork; 1/4 cup dried wood ear mushrooms, minced; 2 shallot, minced; 2 tsp fish sauce; 2 tbsp vegetable oil

Thin rice flour crepes filled with seasoned pork and wood ear mushrooms. These delicate translucent rolls offer a tender texture and savory filling.

45 minMediumServes 4280 cal/serving

VietnameseBreakfastStovetopStandardGluten-FreeNut-FreeDairy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-Free

Ingredients

2 cups rice flour
1/2 cup tapioca starch
3 cups water
1/2 lb ground pork
1/4 cup dried wood ear mushrooms, minced
2 shallot, minced
2 tsp fish sauce
2 tbsp vegetable oil

Instructions

1

Whisk 2 cups rice flour, 1/2 cup tapioca starch, and 3 cups water in a bowl to make a thin batter, then let sit for 30 minutes.
2

Heat 2 tbsp vegetable oil in a skillet over medium heat and sauté 2 minced shallot until softened.
3

Add 1/2 lb ground pork, 1/4 cup minced dried wood ear mushrooms, and 2 tsp fish sauce to the skillet, cooking until the pork reaches an internal temperature of 160°F.
4

Lightly oil a nonstick skillet over low heat, pour in a thin layer of batter, cover, and steam for 1 minute until translucent.
5

Invert the crepe onto a clean oiled surface, spoon filling along one edge, and roll tightly.

Questions

How long does Steamed Rice Rolls keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Steamed Rice Rolls?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Vietnamese Coconut Coffee Smoothie drink
Bun Tuoi side
Piim drink

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