Name: Rice Noodle Rolls with Pork, Shrimp and Wood Ear Mushrooms
Yield: Makes 10 rolls (3 bites each)
Cuisine: Vietnamese
Ingredients: 1 tbsp. Vegetable oil; ¼ cup Fried shallots or store bought; 2 pieces Dried wood ear mushrooms, about 2 inches (5 cm.) in diameter each; as needed Vegetable oil spray or extra oil for greasing the plate; ¼ cup Cilantro leaves; 1 clove Garlic, minced; 1 recipe Scallion Oil; ¼ cup Mint leaves; 1 recipe Vietnamese Lime dipping sauce (Nước Chấm); 3 large Shallots, minced; ½ lb. (227 g.) Coarsely ground pork and/or shrimp, ideally ¼-inch (0.6 cm.) grind; 1¼ cup Rice flour; ¼ cup Tapioca starch; ¼ tsp. Kosher salt; 2 cups Water; 1 tsp. Vegetable oil; 1 tsp. Granulated sugar; 1 tbsp. Fish sauce (nước mấm)

Preparation info

Makes
10
rolls (3 bites each)

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

These rolls use a special recipe for the noodle sheets (bánh ướt, as they are called in Vietnam). The tapioca flour added ensures the noodle sheet is very tender and elastic with a desirable stretch. The rolls hold together best when they’re filled while the noodle is still warm. Though they’re best eaten as soon as they’re made, however they can be made ahead and steamed for a few minutes to bring them back to their original texture. A mixture of ground pork and ground shrimp makes