Shrimp And Pork Rice Wrapper Rolls Recipe

RECIPES OF VIETNAM

Ingredients :

Stuffing

150 g

15 g

2 cloves

2 tablespoons

Fresh rice flour wrapper

150 g

750 ml

Garnish

10 g

50 g

1 - 2

Dipping

60 ml

2 tablespoons

1 tablespoon

2 cloves

1- 2

Shrimps, minced

Pork, minced

Preserved white radish, finely diced

Dried wood ear mushrooms

Garlic, crushed

Shallots, chopped

Cooking oil

Rice flour

Water

Salt

Coriander ( cilantro ) leaves

Fried shallots

Red chilies, shredded

Water

Fish sauce

Rice wine vinegar

Juice of fresh lime

Sugar

Garlic, finely chopped

Red chilies, medium sized, shredded

Method :

Soak the wood ear mushrooms for approx 1 hour, drain and dice
Heat oil in wok and saute the shallots, garlic, radish, pork, shrimp, and mushroom till tender
Mix the flour, water and salt to form the batter
Fill steamer two-thirds full of water, stretch a piece of cheesecloth tightly over the top and secure it with strings
When water begin to boil, brush the surface of the cheesecloth with oil
Pour a small ladle of rice flour batter and spread it around in a circular motion
Preferably cover with a lid for a few moments and remove rice flour wrapper with a spatula
Repeat till batter is used. Set wrappers on a smooth surface
To make the sauce, mix all the ingredients well, dissolving the sugar first
Place 1 - 2 tablespoons of the filling on the wrapper, then roll up gently and garnish with coriander, shallots and chili and serve with dipping.

Asian Melting Pot

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