2 simple, easy-to-make hot steamed rice rolls with minced meat and shredded shrimp right at home using rice paper, without the need for flour. This will be a super delicious steamed dish for friends and family to enjoy. Let’s head to the kitchen to make it right away!
1. Hot Rice Rolls with Shredded Shrimp
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Preparation
20 minutes
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Cooking Time
50 minutes
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Difficulty Level
Easy
Ingredients for Hot Rice Rolls with Shredded Shrimp Serves 2
Fresh shrimp 500 gr Rice paper 200 gr Minced pork 100 gr Dried wood ear mushrooms 100 gr (mộc nhĩ) Shallots 2 bulbs Lemongrass 3 stalks Lime juice 1 tablespoon Cooking oil 4 tablespoons Fish sauce 4 tablespoons Seasoning powder 1 teaspoon Pepper a little Sugar 1.5 tablespoons
How to choose fresh and delicious shrimp
- When choosing shrimp, you should select those that are fresh with a translucent shell that still has a slight smell of seawater and not a fishy odor. Do not buy shrimp with dark patches or with inconsistent colors.
- Gently press your finger and move it over the shrimp shell; if it feels gritty or if the shrimp has become slimy, you should not buy it.
- Fresh shrimp usually have their tails curled together. If the shrimp’s tail is spread out, it has likely been injected with chemicals or water to make it appear plump.
Tools required
Steamer pot, tongs, pan, bowl, knife,…
How to prepare Hot Shrimp Rice Rolls
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Prepare and steam the shrimp
Wash the shrimp thoroughly and drain. Pour water into the bottom tier of the steamer, place the lemongrass stalks in the top tier, then add the shrimp to steam for about 15 minutes. Remove the shrimp and peel.
How to quickly remove the shrimp’s intestinal tract: Use a toothpick to poke into the shrimp’s back and pierce down to the intestinal tract. Hook the intestinal tract up and gently pull it out with your hand to quickly remove it.
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Prepare other ingredients
Soak the wood ear mushrooms in cold water for about 30 minutes until they swell and soften. Wash the shallots and chop them finely.
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Sauté shrimp
Add shrimp to a pot over medium heat, then add 3 tablespoons of cooking oil, you can use olive oil for a more delicious shrimp.
Add 1 tablespoon of fish sauce and 1 teaspoon of seasoning powder. Finally, sprinkle a little pepper to make the shrimp more fragrant.
Stir well to let the shrimp absorb the seasoning, until the shrimp meat is firmer and the water reduces.
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Pounding shrimp
Put the shrimp into a mortar or blender to puree the shrimp. It is advisable to use a mortar to pound the shrimp so that the shrimp retains its flavor, the meat doesn’t get too mushy, and tastes better.
It is recommended to divide the shrimp into smaller batches to pound, which will help preserve its delicious taste. After pounding, place the shrimp on a clean plate.
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Making shrimp floss
Put the pounded shrimp into a non-stick pan, set the heat to medium, and stir continuously so that the shrimp becomes fluffy and dry, then turn off the heat.
After sautéing the shrimp in the hot pan, quickly pound it again to make the shrimp fluffier.
After the second pounding, put it back into the non-stick pan and sauté it once more. Remember to use chopsticks to stir the shrimp evenly in the pan. Sauté until the shrimp is fluffy and dry again, then turn off the heat.
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Stir-frying meat filling
Add 1 tablespoon of cooking oil to a hot pan, sauté shallots until golden and fragrant. Add minced meat and stir-fry together. Next, add mushrooms and stir-fry.
Add 1 tablespoon of fish sauce and stir well to let the mixture absorb the seasoning. Add a little pepper for fragrance. Stir-fry over medium heat until the meat is cooked through.
Note: For the shrimp rice rolls, you may not need the meat filling; however, if you prefer, you can also wrap it together to make the dish more fragrant, rich, diverse in ingredients, and more appealing without being monotonous.
Making dipping sauce
Mix in a ratio of 1:1:1:3, which means 1 tablespoon of fish sauce, 1.5 tablespoons of sugar, 1 tablespoon of lemon juice, and finally add 3 tablespoons of water.
Stir well to combine the mixture. If you want more, feel free to double the ratio.
You can add 1 tablespoon of garlic vinegar to make the dipping sauce more fragrant.
Final product
The hot shrimp pancake served with Vietnamese pork sausage and herbs combined with the irresistible delicious fish sauce. This will be an attractive dish to treat friends and family.
The pancake is chewy and soft, not crumbly, combined with the flavorful, chewy shrimp filling and the rich minced meat, which will surely surprise your family.
2. Hot minced meat pancakes
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Hot Rolled Cake with Minced Meat Serves 3 people
Rice paper 250 gr Dried wood ear mushrooms 15 gr (mộc nhĩ) Minced meat 150 gr Shallots 2 bulbs Lime 1/2 fruit Kumquat 1 fruit Garlic 1 bulb Chili 1 fruit Cooking oil a little Cucumber 1 fruit Fish sauce 2 tablespoons Rice vinegar 1 teaspoon Bean sprouts 100 gr Herbs a little Common spices a little (salt – monosodium glutamate – ground pepper – seasoning powder – sugar)
How to make Hot Steamed Rice Rolls with Minced Meat
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Prepare the ingredients
First, take 15g of dried mushrooms and soak them in warm water for 15 – 30 minutes until they soften. Peel 2 shallots and slice them thinly. Herbs, cucumber, and bean sprouts should be washed thoroughly with water and then drained.
Once the mushrooms have softened, wash them again and cut off the stems. Then, chop the mushrooms finely to prepare for stir-frying.
After washing, slice the cucumber into small thin rounds. Blanch the bean sprouts briefly in boiling water until soft, and chop the herbs into small pieces to place on a plate.
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Stir-fry the filling
Add a little cooking oil to the pan, and when the oil is hot, add the sliced shallots and fry until golden and crispy. Once the shallots are golden, remove them and place them in a bowl, then add the minced meat and chopped mushrooms to the pan to stir-fry until cooked evenly.
When the meat is cooked, season it with 1/2 teaspoon of seasoning powder and a little pepper in the pan. Stir well once more to absorb the spices, then turn off the heat.
Tips for frying crispy shallots without burning
- To make the shallots crispy and golden, you can sprinkle a little salt over them, mix well, and let sit for a few minutes before draining.
- Next, take the shallots out to sun dry until they are completely dry. At this point, the shallots will lose their moisture, which helps them fry crispy and golden, and be preserved longer.
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Rolling the pancakes
Take the rice paper and dip it in water to soften, then lay it out on a plate. Scoop 1 tablespoon of minced meat filling onto the rice paper, fold the two edges of the rice paper over, and then slowly roll the rice paper to form a rolled pancake.
Do the same until all the minced meat is used up.
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Steaming the pancakes
Place a pot of water on the stove and bring it to a boil. Brush a layer of cooking oil onto the steamer to prevent the pancakes from sticking and tearing during steaming.
Place the rolled pancakes with minced meat onto the steamer, then place it over the boiling water. Steam the pancakes for 10 minutes.
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Make the dipping sauce
Cut 1/2 lemon to extract 1/2 tablespoon of lemon juice. Cut a tangerine in half, peel and finely chop the garlic. Wash the chili, remove the seeds, and finely chop.
In a bowl, add 2 tablespoons of fish sauce, 2 tablespoons of sugar, 1 teaspoon of rice vinegar, 2 tablespoons of water, 1/2 tablespoon of lemon juice, tangerine juice, chopped garlic, and chopped chili. Stir well to combine the mixture.
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Final product
Place the hot rolled cakes with minced meat on a plate, add herbs along with bean sprouts and cucumber. Dip the rice paper rolls into the bowl of delicious sweet and sour garlic chili sauce. This dish is both simple and easy to make, perfect for preparing a family breakfast.
How to choose fresh and delicious pork
- For minced meat, you can buy pre-minced meat or buy whole pieces of meat to mince or grind using a meat grinder at home.
- If buying whole pork, choose fresh pork which will have a dry skin layer on the outside, and the cut surface will feel firm to the touch with no stickiness.
- The fresh meat should be pinkish-red and tender, while the fat should be opaque white.
- You should choose meat that bounces back when pressed and has a characteristic fresh meat smell.
- If you see the meat is dark red or turning black, it is best not to buy it as it may be pork raised with lean meat additives.
- Avoid buying meat that is light green, dark, or has red skin.
How to choose delicious dried wood ear mushrooms (black mushrooms)
- You should choose wood ear mushrooms with large, thick ears and a base with few small mushrooms. The color of the mushrooms should be dark amber and slightly shiny (for the top side) and coffee milk color (for the underside).
- Avoid choosing wood ear mushrooms that look too dark, as this type may become mushy when soaked in water and is less crunchy.
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Above is the way to make rice rolls using rice paper extremely simply at home. Let’s get into the kitchen and make this dish to treat the family right away!
