Vietnamese Rice Rolls
Delicate steamed rice rolls filled with seasoned pork and mushrooms, topped with crispy shallots and fresh herbs, served with a tangy fish sauce dip.
- Total time
- 60 min
- Servings
- 4
- Calories
- 320
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Soak wood ear mushrooms in hot water for 20 minutes, then drain and finely chop.
Step 2
Mix rice flour, tapioca starch, and 1.5 cups water into a smooth batter; let rest 15 minutes.
Step 3
Sauté chopped shallots in oil over medium heat until golden, about 3 minutes; set half aside for topping.
Step 4
Add ground pork and mushrooms to the pan; cook until pork is browned, about 5 minutes. Season with 1 tablespoon fish sauce.
Step 5
Heat a non-stick pan over medium-low; pour in a thin layer of batter, swirl to coat, and cover for 1 minute until set.
Step 6
Remove the cooked crepe to a plate; place a spoonful of filling along one edge and roll up tightly.
Step 7
Repeat with remaining batter and filling. Serve rolls topped with crispy shallots, cilantro, and fish sauce dip.
Step 8
For the dip, mix remaining fish sauce with water, sugar, and lime juice to taste.
Tools you’ll need
- non-stick skillet
- mixing bowl
- knife
- cutting board
- measuring cups and spoons
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