Discover the delicate flavors and textures of these Steamed Rice Rolls, a Khmer-inspired dish featuring translucent rice flour wrappers filled with a savory concoction of minced pork, rehydrated black fungus, and aromatic herbs. Paired with a tangy, sweet, and spicy dipping sauce, these rolls make for a delightful appetizer or snack that's sure to impress.
For the Filling:
๐ฟ 25g dried black fungus
๐ 200g pork roll Chแบฃ lแปฅa (Vietnamese ham), cut into small strips
๐ง 10 cloves garlic, minced
๐ง
3 stalks spring onion, chopped
๐ 350g minced pork
๐ซ 3 tablespoons oil for stir-frying
๐ง 1 teaspoon salt
๐ฌ 2 teaspoons sugar
๐ง 1 teaspoon soy sauce
๐ถ 1 teaspoon black pepper
๐ฆช 1 tablespoon oyster sauce
For the Batter (Rice Roll Skin):
๐ 1 cup rice flour
๐ฟ 1 cup tapioca flour
๐ง 1/2 teaspoon salt
๐ง 2 cups cold water
๐ง 2 cups hot water boiled
๐ถ 1 tablespoon vinegar
๐ซ 1 tablespoon oil for batter and brushing
For the Dipping Sauce:
๐ฌ 1 1/2 tablespoons sugar
๐ถ 1 tablespoon vinegar
๐ 1 tablespoon fish sauce
๐ง 3 tablespoons cooked water cooled
๐ฅ 2-3 tablespoons roasted peanuts, crushed
๐ถ Chili paste to taste about 1 tablespoon
1- Rehydrate Fungus:
2- Chop Ingredients:
3- Stir-fry Base:
4- Cook Minced Pork:
5- Season Mixture:
6- Combine Ingredients:
7- Cool:
8- Mix Dry Ingredients:
9- Add Water:
10- Incorporate Liquids:
11- Prepare Steaming Surface:
12- Heat Pan:
13- Steam and Transfer:
14- Fill and Roll:
15- Dissolve Sugar:
16- Add Garnishes:
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: Approximately 250 per serving
Proteins: 15g
Fats: 10g
Carbohydrates: 27g
Equipment: Bowls, Chef's knife, Wooden chopping board, Metal strainer, Wooden spatula, Metal whisk, Metal ladle, Silicone spatula, Spoon, Non-stick pan with lid, Aluminum foil, Oil brush
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YouTube channel - Khmer Fusion Food