Stuffed Steamed Rice Wrapper Rolls (Vietnamese)

• Stuffing
• 1/2 cup dried wood ear mushrooms
• 2 tablespoons vegetable oil
• 8 shallots, chopped
• 1 garlic clove, crushed
• 10 ounces ground pork or 10 ounces ground chicken
• Fresh rice flour wrapper
• 1 cup rice flour
• 3 cups water
• salt
• Sauce
• 1 tablespoon sugar
• 1/4 cup water
• 2 tablespoons fish sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon fresh lime juice
• 2 garlic cloves, finely chopped
• 1 red chili pepper, shredded
• Garnish
• 1/4 cup cilantro leaf
• 1/2 cup fried shallots

1. Stuffing:
2. Soak wood ear mushroom in hot water for 10-15 minutes, drain and chopped.
3. Heat oil in a wok or large pan, saute shallots, garlic, pork and mushroom until meat is cooked through. Set aside.
4. Wrappers:
5. Mix flour, water, salt to form a batter.
6. Fill steamer 2/3 full of water, double and stretch a piece of cheesecloth tightly over the top, secure with string.
7. When water begins to boil, brush the surface with some oil to prevent sticking, then pour on a small ladle of batter and spread it around in circular motion.
8. Cover with lid or inverted bowl/plate, let it steam for 10 seconds. Remove the wrapper with spatula, carefully lifting from the corner.
9. Sauce:
10. Dissolve sugar in water, add the rest of ingredients.
11. Assembly: spoon 1 tbsp of filling on wrapper and roll up gently like you would roll spring rolls. Garnish and serve either warm or room temperature.
12. This serves 6-8 as appetizer, or 4 as breakfast.

stuffing, mushrooms, vegetable oil, shallots, garlic, ground pork, fresh rice flour wrapper, rice flour, water, salt, sauce, sugar, water, fish sauce, rice wine vinegar, lime juice, garlic, red chili pepper, cilantro leaf, shallots

Taken from www.food.com/recipe/stuffed-steamed-rice-wrapper-rolls-vietnamese-113694 (may not work)