Cherry & Dennis Helper Habitat

Vietnamese Steamed Rice Rolls with Pork and Mushroom

越式豬肉冬菇蒸粉卷

Vietnamese Steamed Rice Rolls with Pork and Mushroom — finished dish

Total time: 65 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Delicate steamed rice sheets wrap a fully cooked pork and mushroom filling, with bean sprouts and cucumber for a fresh home-style Vietnamese meal.

01

Ingredients

Main ingredients

200 g rice flour
50 g tapioca starch
350 g minced pork
5 dried shiitake mushrooms
10 g dried wood ear
3 shallots
200 g bean sprouts
1 cucumber

Rice batter

650 ml water
1 tbsp cooking oil
1/2 tsp salt

Filling seasoning

1 tbsp fish sauce
1 tbsp light soy sauce
1 tsp sugar
1/4 tsp white pepper
1 tbsp cooking oil

Vietnamese Steamed Rice Rolls with Pork and Mushroom — ingredients

02

Tools

mixing bowl
whisk
lidded nonstick pan
ladle
silicone spatula
cutting board
kitchen knife
steamer basket

Vietnamese Steamed Rice Rolls with Pork and Mushroom — tools

03

Steps

Vietnamese Steamed Rice Rolls with Pork and Mushroom — Soak and chop mushrooms

Step 1

Soak and chop mushrooms

Soak shiitake and wood ear until soft, wash well and chop finely.

Vietnamese Steamed Rice Rolls with Pork and Mushroom — Mix and rest batter

Step 2

Mix and rest batter

Whisk rice flour, tapioca starch, water, oil and salt, then rest for 20 minutes.

Vietnamese Steamed Rice Rolls with Pork and Mushroom — Cook the pork

Step 3

Cook the pork

Heat oil and break up the minced pork until fully cooked with no pink meat.

Vietnamese Steamed Rice Rolls with Pork and Mushroom — Add mushrooms and seasoning

Step 4

Add mushrooms and seasoning

Stir in mushrooms and seasoning until dry and fragrant and the filling reaches 75°C.

Vietnamese Steamed Rice Rolls with Pork and Mushroom — Blanch bean sprouts

Step 5

Blanch bean sprouts

Blanch bean sprouts in boiling water for one minute and drain them.

Vietnamese Steamed Rice Rolls with Pork and Mushroom — Oil and preheat pan

Step 6

Oil and preheat pan

Brush a nonstick pan lightly with oil and preheat over medium-low heat.

Vietnamese Steamed Rice Rolls with Pork and Mushroom — Pour thin batter

Step 7

Pour thin batter

Stir the batter, ladle in a thin layer and swirl it evenly at once.

Vietnamese Steamed Rice Rolls with Pork and Mushroom — Cover and steam wrapper

Step 8

Cover and steam wrapper

Cover for about 45 seconds until the rice sheet is translucent and fully set.

Vietnamese Steamed Rice Rolls with Pork and Mushroom — Release the rice sheet

Step 9

Release the rice sheet

Use a silicone spatula to slide the sheet onto a lightly oiled clean tray.

Vietnamese Steamed Rice Rolls with Pork and Mushroom — Fill and roll

Step 10

Fill and roll

Place cooked filling in the centre, fold in the sides and roll neatly.

Vietnamese Steamed Rice Rolls with Pork and Mushroom — Repeat and keep moist

Step 11

Repeat and keep moist

Repeat with remaining batter and keep finished rolls under a clean cover.

Vietnamese Steamed Rice Rolls with Pork and Mushroom — Plate with vegetables

Step 12

Plate with vegetables

Serve the rolls with cooked sprouts and cucumber and a little fried shallot.

Common mistakes

Not stirring the batter makes uneven wrappers.
Leaving pink meat in the filling.
Excess heat cracks the rice sheets.
Cooked sheets touching raw-meat utensils.

Tips

Stir before every ladleful; cook the pork filling to 75°C and keep raw and cooked utensils separate.