Vietnamese Steamed Rice Rolls
Ingredients
- 200 gRice flour (sifted)
- 50 gTapioca or Japanese pearls (powdered)
- 500 mlMineral water
- 2 pcRed onion (thinly sliced)
- 100 mlPeanut oil (for frying)
- 4 tbspfish sauce
- 2 tbspLime juice
- 2 tbspWhite sugar
- 1 pcGarlic (minced)
- 1 pcThai chili (finely chopped)
- 100 gbean sprouts (blanched)
- 1 pcMint fresh (leaves only)
- 1 pcFresh cilantro (chopped)
- 200 gHam (in thin strips)
- 1 pinchFleur de sel
- 200 gVietnamese pork sausage (cut into thin strips)
Method
Translucent and silky rice sheets, served steaming hot with the crunch of fried shallots. The sauce should bead on the elastic and tender dough.
- 1
Mix the rice flour, tapioca, mineral water, and a pinch of fleur de sel. Whisk until the batter is mirror-smooth. Let it rest for 30 minutes for the starch to hydrate.
- 2
Heat the oil in a pan. Brown the sliced red onion until golden brown and crispy. Drain on paper towels; the onion should be crunchy.
- 3
Mix the fish sauce, lime juice, white sugar, and water. Add the minced garlic and chili. The sugar must be completely dissolved for a balanced sauce.
- 4
Lightly oil a plate or flat mold. Pour a thin film of batter. Steam for 2 minutes. The batter is ready when it becomes translucent and peels off easily.
- 5
Fold the rice sheets, add the ham and chả lụa cut into strips, bean sprouts, mint, and coriander. Sprinkle with fried onions just before serving.
Frequently asked questions
How do you get this dish right?
- Oil your plate well between each layer of batter to prevent sticking.
- The batter should be very thin, almost transparent, to maintain that characteristic suppleness.
How long does this dish keep?
Consume immediately. The dough hardens and loses its silky texture in the refrigerator.
