I love steam rice rolls! It’s labor intensive but so worth the effort! You can make the filling to your taste. Quite often I find that most restaurants don’t give you enough meat filling. When you make it home, you can customize it to your liking and add as much meat filling as you desire. I love the texture of wood ear mushroom in this recipe along with the aromatics. This recipe will win over your family and friends.
Rice Steam Rolls
Prep time
Cook time
Total time
Recipe type: Main Dishes
Serves: 25-30 rice steam rolls
Ingredients
Batter:
- 1 package of Bot Bahn Cuon
- 850 ml of cold water
- 1 TBS vegetable oil
- 1 tsp salt
Vegetables and Meat:
- 1 package of dried wood ear mushroom (follow the directions on the package)
- 1 shallot, chopped
- 4-5 spring onions, chopped
- ⅓ cup of chopped cilantro
- 3½ lbs. of lean ground pork (ground chicken and turkey can be used instead)
Seasoning:
- 1 tsp chicken soup base
- 1 tsp salt
- ¼ tsp black pepper
- 3 TBS Thai Oyster Sauce
- 2 TBS Chinese Oyster Sauce
Optional toppings:
- ½ cup of Vietnamese pork
meat loaf (ham, slice) - ¼ cup chopped cilantro
- ¼ cup fried onions
- ¼ cup chopped cucumber
- ¼ cup mint
- ¼ cup bean sprouts
Dipping Sauce:
- 1 clove chopped garlic,
- 1 Thai birds eye chili, chopped
- 2 TBS sugar
- 2 TBS vinegar
- 2 TBS lemon/lime juice
- 3 TBS fish sauce
- ⅓ cup HOT water
Instructions
Batter:
- Mix flour, water, vegetable oil,
salt and water until flour dissolves and set aside.
Filling:
- Spray your skillet pan with vegetable spray and turn your stove on medium heat.
- Add in lean ground pork and break up the meat as you stir constantly.
- Add the chicken soup base seasoning,
salt and black pepper and continue to stir and break up the ground pork. - Add the chopped shallot and chopped
woodear mushrooms and stir and make sure the meat is fully cooked. - Add the spring onions and cilantro and stir.
Last add the Chinese and Thai oyster sauce and stir to make sure the filling is seasoned well. - Turn off the stove and remove the meat filling into another bowl.
Prepare your working station:
- Cover your cutting board with tin foil and lightly greased the tin foil with vegetable oil with a pastry brush.
- Use a crepe pan (I used a medium size pan) and lightly brush some vegetable oil. The stove should be on low-medium high heat and label in ¼ cup of your rice flour batter (stir the batter before adding to the pan).
- Cover the pan with a lid and let it steam for 1-2 minutes. Take off the lid and flip the crepe over your working station and add your cooked filling and roll.
It will take about 45-50 minutes to complete the rice flour batter. It'slabor of love but definitely worth it!
Sauce:
- Combine all ingredients and add the hot water last and mix until the sugar is dissolved.
Made it and yes, the first few were a fail but we still ate it, lol. Still yummy! Thanks!!
Yep, the first few are fails but they are delicious and eventually by the 3rd and 4th roll, they come together. Thanks!