Stuffed Steamed Rice Wrapper Rolls Vietnamese Recipes

Steps:

• Stuffing:
• Soak wood ear mushroom in hot water for 10-15 minutes, drain and chopped.
• Heat oil in a wok or large pan, saute shallots, garlic, pork and mushroom until meat is cooked through. Set aside.
• Wrappers:.
• Mix flour, water, salt to form a batter.
• Fill steamer 2/3 full of water, double and stretch a piece of cheesecloth tightly over the top, secure with string.
• When water begins to boil, brush the surface with some oil to prevent sticking, then pour on a small ladle of batter and spread it around in circular motion.
• Cover with lid or inverted bowl/plate, let it steam for 10 seconds. Remove the wrapper with spatula, carefully lifting from the corner.
• Sauce:
• Dissolve sugar in water, add the rest of ingredients.
• Assembly: spoon 1 tbsp of filling on wrapper and roll up gently like you would roll spring rolls. Garnish and serve either warm or room temperature.
• This serves 6-8 as appetizer, or 4 as breakfast.

Steps:

• Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.