Simple steamed rice rolls recipe at home with authentic restaurant flavor

How to make steamed rice rolls using a steamer

• 1

  Blanch the cloth for the steamer

  Put about 500ml of cold water and a piece of shiny cloth cut to fit the circumference of the pot (but a little extra) into the pot and then turn on the stove. After the water boils, adjust the heat to low and continue cooking for another 5 minutes.

  Continue adding another 500ml of water to the pot and bring to a boil, then turn off the stove. Soak the piece of cloth in the water until it cools down.

  Prepare another pot and pour 2 liters of water into it, then spread the blanched cloth over the entire inside of the pot with the rough side facing up and the shiny side down. Note that the cloth used for making the rice rolls must always be wet!

  Fold one corner of the cloth up to create a small opening to prevent the cloth from puffing up while boiling the water.

  Use a rubber band to tie it to the pot handle and wrap it a few times around the body of the pot, then pull the excess cloth down to tighten and secure the cloth very firmly.

  Note: A small note for those using a gas stove is that you should cut or roll up the excess cloth and secure it with a rubber band to prevent flames from catching the cloth while cooking.

  

  

  

  
• 2

  Mixing the rice flour

  Gradually add 400g of tapioca flour, 50g of potato flour, 1375ml of cold water, and 1 teaspoon of salt into the bowl and stir gently.

  Let it sit for a while to allow the flour to settle. After that, pour out the clear water from the bowl. Continue to add an equal amount of cold water back into the bowl to the amount you just poured out, then continue soaking.

  Repeat this step 2 to 3 times or more to reduce the smell of the flour, helping the rice rolls to be more chewy.

  If you are in a hot area, during the soaking process for the flour to settle, you should place the bowl in the refrigerator so that the flour does not sour!

  

  

  

  
• 3

  Prepare the ingredients

  Soak the wood ear mushrooms in warm water at about 50 degrees Celsius or in cold water for about 2 – 3 hours to let them expand. Then chop the mushrooms finely and place them on a plate.

  Peel the cassava, onion, and garlic after purchasing. Wash the chili and the other ingredients with water and then chop them finely in turn.

  For the green onions, use a knife to cut off the roots and remove any wilted stalks, rinse them with clean water, and chop them finely, placing them in a bowl.

  Wash the lemon after purchasing and let it drain.

  To prevent the minced pork from drying out when stir-frying, put the meat into a meat grinder, add 20 – 30ml of water, and then press to grind 2 – 3 times so that the water is evenly absorbed into the meat, increasing the moisture of the meat before stir-frying.

  How to properly soak dried wood ear mushrooms (dried black fungus)

  • You should only soak dried wood ear mushrooms in cold water for about 3 hours. Soaking them longer can cause morpholine compounds to disperse strongly, which is harmful to the human body.
  • Absolutely do not soak wood ear mushrooms in hot water, as this can easily stimulate the production of morpholine, leading to food poisoning.

  See details: How to properly soak dried wood ear mushrooms (dried black fungus)

  

  

  

  
• 4

  Stir-fry the filling

  Place a non-stick pan with 1 tablespoon of cooking oil on the stove. Turn on the heat until the oil is hot, then add a little chopped onion to the pan and stir well.

  When the onion is fragrant, continue to add minced pork and then turn off the heat. Use a pestle to lightly break the meat apart so it doesn’t clump together while stir-frying.

  Add 1 teaspoon of seasoning, 1/2 teaspoon of sugar, 1/3 teaspoon of salt to the pan and mix well to let the meat absorb the spices.

  Then, turn on the high heat and stir-fry the meat. When the meat is slightly undercooked, add the minced cassava and stir well. Observe the meat as it is almost cooked, then continue to add the minced wood ear mushrooms to stir-fry.

  Add 1 tablespoon of fish sauce, stir-frying the meat over high heat so that all the ingredients in the pan are cooked evenly and dry.

  

  

  

  
• 5

  Prepare the dipping sauce for bánh cuốn

  Boil 560ml of water in a pot. Add 1/4 teaspoon of salt and 4 tablespoons of sugar into the pot, then gently stir to mix.

  After the seasoning dissolves completely in the water, reduce the heat and continue to add 4 tablespoons of fish sauce into the pot to cook. When the fish sauce comes to a boil, skim off the foam to make the sauce clearer, then turn off the heat to let it cool.

  Add 4 teaspoons of lemon juice to a bowl containing minced garlic and chili, then soak this mixture for a few minutes. After that, scoop an adequate amount of fish sauce into the bowl and stir gently.

  Add 3 tablespoons of cooking oil to the chopped green onions in a bowl and microwave for about 40 seconds to 1 minute. Take the bowl out and add another 1/4 teaspoon of salt. Then mix well.

  

  

  

  
• 6

  Steaming rice rolls

  Wrap plastic wrap around the tray or plate. Brush cooking oil or scallion oil on the tray and the rice roll lifter (or knife).

  Pour 125ml of warm water ranging from 35 – 45 degrees Celsius into the flour bowl and gently stir well.

  Turn on the stove and boil the pot of water that has been covered with a cloth for steaming rice rolls, using a lid that is slightly larger in circumference than the pot to cover it.

  After the water boils, pour the steam that has condensed under the pot lid onto the cloth and use chopsticks to spread it evenly.

  Gently stir the flour and then scoop 1 ladle of flour onto the cloth, spreading the flour evenly across the surface of the cloth. Cover the lid again and wait a few seconds for the rice roll to cook.

  Open the lid, wait about 3 – 4 seconds, then use the rice roll lifter to remove the rice roll from the cloth. Then, lay the rice roll out on the tray. Brush cooking oil on the rice roll lifter to make spreading the rice roll easier and to prevent the roll from breaking or tearing after spreading.

  Repeat the above steps to steam more layers of rice rolls according to your own or your family’s preferences and tastes.

  

  

  

  
• 7

  Rolling the rice rolls

  After spreading the rice cake on the plate, sprinkle the filling over about 1/2 of the cake’s surface. Then, use a spatula to slowly roll the cake back.

  Occasionally brush oil on the plate to prevent the cake from tearing when rolling!

  

  

  

  
• 8

  Final product

  A plate of rice rolls topped with crispy fried shallots, featuring a thin, soft, and chewy layer of cake with evenly cooked meat filling mixed with crunchy wood ear mushrooms. Drizzle a bit of fish sauce with a harmonious balance of sour, spicy, and sweet flavors, and it becomes incredibly enticing.

  You can enjoy it with a bit of blanched bean sprouts, cucumber, and fresh vegetables chopped finely to enhance the dish’s flavor. Get in the kitchen and make this delicious rustic dish to treat your friends and family right away!