Steamed Rice Rolls ll Khmer Fusion Food

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.

Ingredients

For the Filling:
🌿 25g dried black fungus
🍖 200g pork roll Chả lụa (Vietnamese ham), cut into small strips
🧄 10 cloves garlic, minced
🧅 3 stalks spring onion, chopped
🐖 350g minced pork
🫒 3 tablespoons oil for stir-frying
🧂 1 teaspoon salt
🍬 2 teaspoons sugar
🧄 1 teaspoon soy sauce
🌶 1 teaspoon black pepper
🦪 1 tablespoon oyster sauce

For the Batter (Rice Roll Skin):
🍚 1 cup rice flour
🌿 1 cup tapioca flour
🧂 1/2 teaspoon salt
💧 2 cups cold water
💧 2 cups hot water boiled
🍶 1 tablespoon vinegar
🫒 1 tablespoon oil for batter and brushing

For the Dipping Sauce:
🍬 1 1/2 tablespoons sugar
🍶 1 tablespoon vinegar
🐟 1 tablespoon fish sauce
💧 3 tablespoons cooked water cooled
🥜 2-3 tablespoons roasted peanuts, crushed
🌶 Chili paste to taste about 1 tablespoon

Instructions

1- Rehydrate Fungus:

Soak 25g dried black fungus in hot water until it expands, approximately 5 minutes.

2- Chop Ingredients:

Rinse, then finely chop the rehydrated fungus.
Mince the garlic, chop the spring onions, and slice the pork roll into small strips.

3- Stir-fry Base:

Heat 3 tablespoons of oil in a non-stick pan.
Sauté minced garlic until golden brown.

4- Cook Minced Pork:

Add 350g minced pork, stirring until mostly cooked.

5- Season Mixture:

Lower the heat; incorporate salt, sugar, soy sauce, black pepper, and oyster sauce.
Mix well.

6- Combine Ingredients:

Add the chopped fungus and spring onions, stir-fry briefly until combined.

7- Cool:

Transfer filling to a plate and allow to cool.

8- Mix Dry Ingredients:

In a large mixing bowl, combine rice flour, tapioca flour, and salt.

9- Add Water:

Alternate between adding cold and hot water while whisking to ensure smoothness.

10- Incorporate Liquids:

Add vinegar and oil to the batter, whisk until fully combined.
Rest for 30 minutes.

11- Prepare Steaming Surface:

Line a tray with aluminum foil, brushing lightly with oil.

12- Heat Pan:

Brush a non-stick pan with oil.
Over low heat, pour a ladleful of batter, swirling to cover evenly.

13- Steam and Transfer:

Cover with lid until wrapper appears translucent.
Transfer to foil.

14- Fill and Roll:

Place filling on one side of the skin, gently roll using a spatula or careful hand technique.

15- Dissolve Sugar:

Mix sugar, vinegar, fish sauce, and cooled water in a bowl.

16- Add Garnishes:

Stir in crushed peanuts and chili paste to taste.

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