Jun 11, 2013
Vietnamese steamed rolls
These aren't actually steamed, and my friend who taught me how to make them had no idea why they are called that. Delicious nonetheless.
Batter for the rice paper wrappers: pour 1 bag of mix (glutinous rice flour) into a bowl. Then fill the mix bag with water - that's the amount of water you need! Then just add 1 tbsp oil. True brilliance.
The filling: browned pork with fish sauce, hoisin, cilantro, and green onion
Cook the wrapper batter like a crepe but leave the top relatively soft (don't flip it)
Roll the meat filling inside and eat with hot sauce!