@nuocmamafoods: Rice paper hack……BÁNH CUỐN/Vietnamese steam rice rolls. Texture is soft with a little bit of chewiness. Dip it in our Vietnamese liquid gold/crack sauce/nuoc cham, you can’t go wrong. Lets get cooking! Recipe: filling •1 teaspoons cooking oil •1 tablespoons minced garlic •2 tablespoons chopped shallot •1 lbs ground pork •1/2 tablespoon garlic salt •1 teaspoon onion powder •1/2 teaspoons ground pepper •1 teaspoons sugar •1 cup diced jicama •1/2 cup chopped wood ear/fungus mushroom (soaked) •Fried shallots Follow video and cook meat until completely cooked. Preheat steamer to high. I’m using a cooling rack inside a pot for steaming. 1•Add room temperature water into a big bowl. Enough to submerge the rice paper. 2•Add about 2 tablespoons cooking oil. Give it a quick whisk before adding in the rice paper. 3•Add rice paper one at a time. Make sure it’s wet all around before letting go. Do 5-6 sheet at a time. Let it soak until soft enough to work with (2-3 minutes). Make sure not to over soaked. 4•Spray or brush plates with cooking oil. 5. Take rice paper out and add a little filling then roll. You can add it in one line or spread it throughout the rice paper before folding. 6•Transfer rolls to a steaming plate. Continue until plates is full. One layer only 7•Steam for 3-4 minutes then removed. Meanwhile you can start on another batch of rice paper. 8•Removes from steamer and let cool off for 7-8 minutes or more before gently removing rolls from the plate. 9•Wrap or cover until ready to serve. Serve with Vietnamese steam and fried ham, cucumber, mint, steam bean sprouts, fried shallots and nuoc cham dipping sauce. Scroll back on my reels section for sauce recipes. I’m using bamboo brand rice paper. It’s a little thicker than 3 ladies, but all rice paper would work. Round or square just use whatever you have. Good luck 🍀 #nuocmamafoods

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Tuesday 07 November 2023 00:42:44 GMT