Asian Recipes Online

Shrimp And Pork Rice Wrapper Rolls Recipe

 RECIPES OF VIETNAM

Ingredients :

Stuffing

 

150 g

150 g

150 g

15 g

2 cloves

8

2 tablespoons

 


 

Fresh rice flour wrapper

 

150 g

750 ml                

 


 

Garnish

 

10 g

50 g

1 - 2

 


 

Dipping

 

60 ml

2 tablespoons

1 tablespoon

1 tablespoon

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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Last updated : 02 March, 2009

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