STUFFED STEAMED RICE WRAPPER ROLLS (VIETNAMESE)
A classic street food. This is Sunday breakfast treat in my house. Of course, my mom has never made them. Her philosophy: why bother trying when somebody at the corner can do it so much faster, and so much better? :=D Wood ear mushrooms and fried shallots can be purchased at Asian grocery stores. You can also make your own fried shallots: slice shallots very thin. Heat vegetable oil to medium/medium high, throw in the shallots and take them out right away with the net spoon. Leave on paper towel to drain off excess oil.
Provided by Nolita_Food
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 296.4, Fat 15, SaturatedFat 4.4, Cholesterol 34.1, Sodium 505.9, Carbohydrate 29.3, Fiber 0.8, Sugar 2.8, Protein 10.8
TRADITIONAL RICE STUFFING
My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken.
Provided by Sheila Kampman
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 1h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.4 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 393.1 mg, Sugar 2.3 g
VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
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