Skip to content Skip to sidebar Skip to footer
Home / paper / recipe / rice / rolls / steamed

Steamed Rice Paper Rolls Recipe

Post a Comment
Table of Contents [Show]

10 Best Steamed Rice Paper Rolls Recipes
10 Best Steamed Rice Paper Rolls Recipes from www.yummly.com

Description

Steamed rice paper rolls are a popular dish in Vietnamese cuisine, also known as "Banh Cuon." It's a light and healthy dish filled with savory ingredients and wrapped in delicate rice paper. The rolls are steamed, making them a healthy option compared to fried or baked dishes.

Prep Time

The prep time for this dish is approximately 30 minutes.

Cook Time

The cook time for this dish is approximately 15 minutes.

Ingredients

  • 1 cup of rice flour
  • 1/4 teaspoon of salt
  • 1 and 1/4 cups of water
  • 1/4 teaspoon of vegetable oil
  • 1/4 pound of ground pork
  • 1/4 cup of minced onions
  • 1/4 cup of minced mushrooms
  • 1/4 cup of chopped cilantro
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of sugar
  • 1/4 teaspoon of chicken bouillon powder
  • 1/4 teaspoon of sesame oil
  • Rice paper
  • Lettuce leaves
  • Mint leaves
  • Bean sprouts
  • Cucumber slices
  • Carrot slices
  • Chopped peanuts
  • Hoisin sauce
  • Sriracha sauce

Equipment

  • Steamer
  • Mixing bowl
  • Frying pan
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spoon

Method

  1. In a mixing bowl, whisk together rice flour, salt, water, and vegetable oil until smooth.
  2. Heat a frying pan over medium heat and add ground pork, onions, mushrooms, cilantro, salt, black pepper, sugar, chicken bouillon powder, and sesame oil. Cook until the pork is browned and the vegetables are soft.
  3. Grease the steamer with oil and turn the heat to high.
  4. Place a small amount of the rice flour batter into the steamer using a spoon and spread it into a thin layer. Cover and cook for 1 minute or until done. Repeat this step until all the batter is used up.
  5. Place a rice paper on a cutting board and dip it into warm water for 3-5 seconds or until it's soft and flexible.
  6. Place a lettuce leaf on top of the rice paper and add a spoonful of the pork mixture. Top with some mint leaves, bean sprouts, cucumber and carrot slices, and chopped peanuts. Fold the sides of the rice paper over the filling and roll it up tightly.
  7. Place the rolls in the steamer and steam for 5-6 minutes or until heated through.
  8. Serve the rolls with hoisin sauce and sriracha sauce on the side.

Notes

  • If you don't have a steamer, you can use a large pot with a lid and a wire rack. Fill the pot with water, place the wire rack on top, and cover with the lid. Bring the water to a boil, then place the rolls on the rack and steam for 5-6 minutes.
  • You can make the pork mixture ahead of time and store it in the fridge for up to 2 days.
  • You can substitute the pork with chicken, beef, or shrimp.
  • You can customize the filling with any vegetables or herbs you like.

Nutrition Info

  • Calories: 110 calories
  • Protein: 4g
  • Fat: 2g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Sugar: 1g
  • Sodium: 150mg

Recipe Tips

  • Make sure to spread the rice flour batter thinly and evenly in the steamer to create a smooth and delicate rice paper.
  • Don't overfill the rice paper with filling, or it will be difficult to roll and may tear.
  • Use warm water to soften the rice paper, not hot water, or it will become too sticky and difficult to handle.
  • You can also serve the rolls with a dipping sauce made with soy sauce, vinegar, sugar, garlic, and chili peppers.
  • Leftover rolls can be stored in an airtight container in the fridge for up to 2 days.

Post a Comment for "Steamed Rice Paper Rolls Recipe"