Ingredients with Measurements:
- 1 lb ground pork
- 1 lb shrimp, peeled and deveined
- 1 package rice paper sheets
- 1 bunch cilantro, chopped
- 1 bunch mint leaves, chopped
- 1 bunch Thai basil leaves, chopped
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 cup roasted peanuts, chopped
- 2 cloves garlic, minced
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup water
Special equipment needed:
- Steamer basket
- Large mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, minced garlic, fish sauce, soy sauce, sugar, vegetable oil, black pepper, and salt. Mix well and set aside.
2. In a separate bowl, season shrimp with salt and black pepper. Set aside.
3. Prepare the steamer basket by filling it with water and bringing it to a boil.
4. Dip one rice paper sheet in warm water for 10-15 seconds until it softens. Place it on a clean surface.
5. Add a spoonful of the ground pork mixture on the bottom third of the rice paper sheet. Add a few pieces of julienned cucumber and carrot, chopped cilantro, mint leaves, and Thai basil leaves.
6. Add 2-3 pieces of seasoned shrimp on top of the pork mixture.
7. Fold the bottom of the rice paper sheet over the filling, then fold the sides inwards. Roll tightly to form a cylinder.
8. Repeat steps 4-7 until all the filling is used up.
9. Place the rice rolls in the steamer basket and steam for 10-12 minutes until cooked through.
10. Remove from the steamer basket and let cool for a few minutes.
11. Serve with chopped roasted peanuts and dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
Makes 10-12 rolls
Nutritional information:
Calories per serving: 220
Fat: 8g
Carbohydrates: 20g
Protein: 18g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or beef.
- Shrimp can be substituted with sliced chicken or tofu.
- Cucumber and carrot can be substituted with any julienned vegetables of your choice.
Variations:
- Add sliced avocado or mango for a sweet and creamy twist.
- Use different herbs such as parsley or coriander.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- Make sure the rice paper sheets are completely softened before rolling to prevent tearing.
- Use a damp towel to keep the rice paper sheets from drying out.
- Don't overfill the rolls to prevent them from bursting during steaming.
Storage instructions:
Store leftover rice rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice rolls in the steamer basket for 5-7 minutes until heated through.
Presentation ideas:
Arrange the rice rolls on a platter and garnish with chopped peanuts and herbs.
Garnishes:
Chopped roasted peanuts, cilantro, mint leaves, Thai basil leaves.
Pairings:
Serve with a side of sweet chili dipping sauce.
Suggested side dishes:
Vietnamese spring rolls, green papaya salad, or Vietnamese noodle salad.
Troubleshooting advice:
- If the rice paper sheets tear, use another sheet and make sure it is completely softened before rolling.
- If the rolls burst during steaming, reduce the filling amount or wrap the rolls tighter.
Food safety advice:
Make sure the pork and shrimp are cooked through to prevent foodborne illness.
Food history:
Vietnamese steamed rice rolls, also known as banh cuon, originated in Northern Vietnam and are a popular street food.
Flavor profiles:
Savory, fresh, and herbaceous.
Serving suggestions:
Serve as an appetizer or light meal.
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Region: Vietnamese