Steamed Rice Rolls are a delicious street food in Southeast Asia, and contain any filling of your liking, from noodles to pork. Growing up, these rolls, known as fawm kauv in Hmong, were a luxury. Mom rarely made them, and when she did my siblings and I dug in right away.
I admit I seldom make them too because creating the perfect rice pancake is like making French crepes–it takes lots of patience and practice. However, I’ve been craving these childhood rolls, so my husband and I got to enjoy some.
You don’t need to be in Southeast Asia to enjoy these steamed rice rolls, as ingredients can easily be found at your nearest Asian supermarket or online.
- ½ lb. ground pork
- 1 tsp. Minced garlic
- 3 stalks green onion, cut into 1 cm pieces
- Salt & black pepper
- 1 pack steamed rice roll flour
- Sweetened chili sauce
To begin, sift the steamed rice roll flour into a bowl and add the amount of water and oil noted on the back of the back of the package. Set aside.
In a pan, add a teaspoon of oil and the minced garlic. Fry the garlic until fragrant and add the pork. Cook for 10 minutes. Then add the green onion and turn off the heat.
In a another pan, set to medium-low heat, add 1 teaspoon of oil and ladle in the rice roll batter. Move the pan around until the bottom is covered with batter. Cover with a lid and let steam for up to 15 seconds. Flip the rice pancake onto a work surface, and make another.
With the steamed rice pancake, add a tablespoon of the pork mixture one-fourth of the way, on the pancake, away from you, leaving 1 inch of rice pancake exposed on the sides. Bring in the sides and roll away from you. Continue with the rest of the steamed rice pancakes.
To make the sauce, add 3 tablespoons of sweetened chili sauce to 2 teaspoons of water. Mix and drizzle on the steamed rice rolls, and enjoy^-^