HUIXIAN

Stuffed Steamed Rice Wrapper Rolls (vietnamese)

Stuffing
1/2 cup dried wood ear mushrooms
2 tablespoons vegetable oil
8 shallots, chopped
1 clove garlic, crushed
10 ounces ground pork or ground chicken
Fresh rice flour wrapper
1 cup rice flour
3 cups water
salt
Sauce
1 tablespoon sugar
1/4 cup water
2 tablespoons fish sauce
1 tablespoon rice wine vinegar
1 tablespoon fresh lime juice
2 cloves garlic, finely chopped
1 red chili, shredded
Garnish
1/4 cup cilantro leaves
1/2 cup fried shallots

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 laddle 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.