Ingredients with Measurements:
- 1 package of rice noodles (8 oz)
- 1 lb ground pork
- 1 cup bean sprouts
- 1/2 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sesame oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup water
- 1 tbsp cornstarch
Special equipment needed:
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. Soak the rice noodles in warm water for 30 minutes until they are soft and pliable.
2. In a large bowl, mix together the ground pork, soy sauce, oyster sauce, sesame oil, garlic, ginger, sugar, black pepper, and red pepper flakes.
3. Cut the soaked rice noodles into 8-inch long pieces.
4. Place a sheet of parchment paper on the steamer basket.
5. Take a piece of rice noodle and lay it flat on the parchment paper.
6. Spoon a tablespoon of the pork mixture onto the rice noodle and spread it out evenly.
7. Add a small handful of bean sprouts, scallions, and cilantro on top of the pork mixture.
8. Roll the rice noodle tightly around the filling, tucking in the sides as you go.
9. Repeat with the remaining rice noodles and filling.
10. Place the steamer basket over a pot of boiling water and steam the rice noodle rolls for 15-20 minutes, until the pork is cooked through.
11. In a small bowl, whisk together the water and cornstarch to make a slurry.
12. Pour the slurry into the steamer basket and gently toss the rice noodle rolls to coat them in the sauce.
13. Serve the Malaysian-style rice noodle rolls hot, garnished with additional cilantro and scallions.
- Time:
Preparation time: 45 minutes
- Cooking time: 20 minutes
Temperature:
- Steaming temperature: 212°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 50g
- Protein: 22g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or beef.
- Bean sprouts can be substituted with sliced mushrooms or shredded carrots.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
Variations:
- Add shrimp or diced chicken to the filling for a seafood or poultry version.
- Use different herbs or spices to change the flavor profile, such as Thai basil or cumin.
Tips and tricks:
- Make sure to soak the rice noodles long enough to soften them before rolling.
- Use a sharp knife to cut the rice noodles into even pieces.
- If the rice noodle rolls are sticking to the parchment paper, lightly oil the paper before rolling.
Storage instructions:
- Store leftover rice noodle rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the rice noodle rolls for 5-10 minutes until heated through.
Presentation ideas:
- Serve the rice noodle rolls on a platter with additional herbs and a dipping sauce.
Garnishes:
- Cilantro
- Scallions
Pairings:
- Thai iced tea
- Coconut water
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
Troubleshooting advice:
- If the rice noodle rolls are falling apart, make sure to roll them tightly and tuck in the sides.
- If the pork mixture is too wet, add more cornstarch to thicken it.
Food safety advice:
- Make sure to cook the pork filling to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Rice noodle rolls are a popular street food in Malaysia and other Southeast Asian countries.
Flavor profiles:
- Salty, savory, and slightly spicy.
Serving suggestions:
- Serve the rice noodle rolls as an appetizer or as part of a larger meal.
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Region: Malaysian