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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Easy
Steamed rice rolls filled with chewy meat, with a sweet and salty taste served with a sour and sweet dipping sauce is surely a steamed dish that everyone loves. Today, let’s cook with TasteVN to try making steamed rice rolls filled with meat using rice paper!
Ingredients for Steamed Rice Rolls Filled with Meat Using Rice Paper Serves 3
Dragon fruit rice paper 15 pieces (or any type of rice paper you have) Pork 200 gr Wood ear mushrooms 50 gr Onion 1/2 bulb Vietnamese pork sausage 1 piece Fried sausage 1 piece Sour fermented pork 1 box Mung beans 50 gr Herbs A little (Vietnamese balm/ basil) Garlic 4 cloves (minced) Chili 3 pieces (minced) Lime 1/2 fruit Fried onion A little Fish sauce 3 tablespoons Cooking oil 2 tablespoons Common seasoning A little (Salt/ monosodium glutamate/ seasoning powder/ sugar/ ground pepper)
How to choose fresh ingredients
How to buy fresh and clean pork
- To make the rice rolls tastier, you should prioritize choosing pork with 20% fat and 80% lean meat so that the filling does not become dry.
- To select fresh pork, you should choose pieces of lean pork that have a light pink color and opaque white fat. Gently press with your hand; the meat should feel slightly sticky and have a light elasticity.
- Avoid choosing pieces of meat that have a slimy surface, are pale, or have dark bruises, as these are signs that the pork has been stored too long or that the pig is sick.
How to choose crunchy and delicious wood ear mushrooms
- First, you should choose to buy dried wood ear mushrooms instead of fresh ones, as fresh wood ear mushrooms can cause itching, burning skin, or allergies when eaten.
- For dried wood ear mushrooms, you should choose large, thick pieces, with the top of the mushrooms being amber-colored and slightly shiny, and the underside being beige-white with a thin layer of powder.
- You should not choose wood ear mushrooms that are too dark in color, as they will often become mushy after soaking in water, making them not crunchy and delicious to eat.
Tools needed
How to prepare Pork-filled Rice Paper Rolls
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Prepare the ingredients
To remove the unpleasant smell of pork, first soak the pork in diluted saltwater for 5 – 10 minutes, then take it out, rinse it thoroughly, and let it drain. Next, cut the pork into small pieces and mince it, then place it in a bowl.
Effective tips for removing the smell of pork- Method 1: Soak the pork in diluted saltwater for 5 – 10 minutes, then rinse it with clean water and let it drain before starting to cook.
- Method 2: Blanch the pork briefly with a little ginger and smashed lemongrass for 3 – 5 minutes, then rinse it clean and start cooking.
- Method 3: You can add a little white wine to the water for blanching the pork instead of using ginger and lemongrass. This is a simple way but very effective in removing the smell of pork.
See details: Effective tips for removing the smell of pork
Put the wood ear mushrooms in a bowl, add water to cover them, and soak for 10 minutes until the mushrooms expand and soften, then rinse them clean, chop them, and place them in a bowl.
Peel the onion, cut off the roots, rinse it clean, and dice it. Herbs should have the old and wilted leaves removed, rinse them clean, and then drain in a basket. For bean sprouts, soak them in diluted saltwater for about 5 minutes, then rinse and let them drain.
Vietnamese Pork Sausage and fried sausage should be cut into bite-sized pieces, and the skin of fermented pork roll should be peeled off, then arrange the types of sausage on a plate.
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Making the filling for the rice paper rolls
Place a pan on the stove over high heat, add 2 tablespoons of cooking oil to the pan, and when the oil is hot, add 1/2 of the minced garlic to the pan to fry it until golden. Once the garlic is golden, add all the minced pork, wood ear mushrooms, and onions to stir-fry.
Season the meat filling with 1 teaspoon of sugar, 2 teaspoons of seasoning powder, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of ground pepper, and stir well to ensure the spices are evenly absorbed. After about 10 minutes of stir-frying, when the meat is cooked and infused with the spices, turn off the heat and transfer the filling to a bowl to cool.
Next, use water to evenly moisten both sides of the rice paper to soften it, then take 1 tablespoon of the meat filling and place it on the rice paper, roll it up, and arrange it on a plate. Repeat until all the rice paper and meat filling are used up.
Tip: While arranging the rice paper rolls on the plate, remember to brush a little oil on the rolls and the plate to prevent them from sticking together.
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Steam the rolled pancake
Place a pot on the stove, add about 2 bowls of filtered water to the pot, when the water boils, add the bean sprouts to boil for 3 minutes then remove to a plate. Next, place a steaming pot on top, put the plate of rolled pancakes in to steam for 10 minutes over medium heat.
While steaming the rolled pancakes, we will prepare the sweet and sour dipping sauce to serve. In a bowl, add the remaining 1/2 minced garlic, chopped chili, 3 tablespoons of fish sauce, 2 tablespoons of filtered water, 2 tablespoons of sugar, and the juice of 1/2 lime, then stir with a spoon until the sugar dissolves to complete.
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Finished Product
Cut the steamed rice rolls into small pieces and place them on a plate, then arrange the pork sausage, fried sausage, fermented pork, herbs and bean sprouts next to it. Sprinkle a bit of fried onions on top and enjoy.
The rice rolls are chewy and soft with a very eye-catching pink color thanks to the dragon fruit rice paper, the meat filling is seasoned just right, and pairing it with sweet and sour fish sauce makes the dish even more delicious.
See more:
Above is the complete method to make meat-filled rice paper rolls that TasteVN wants to share with you. We hope that the above sharing will help you successfully prepare this dish to enjoy with your loved ones and family!
