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Fawm Kauv "Steamed Rice Rolls" Recipe

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This recipe for Fawm Kauv "Steamed Rice Rolls", by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hana Jean Suabyi Yaaj-Simons
Added: Sunday, September 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling

1 lb cooked ground pork or other ground meat
add 1 tsp salt and 1/2 tsp black pepper
1/2 c each chopped cilantro & green onions
1 tbsp fish or soy sauce, set aside.

Rice paper:
1 12 or 14 oz pkg of rice flour for wet rice paper &
3 1/4 cups water
Vegetable oil

Toppings: ground toasted peanuts and spicy chili sauce. Fried garlic ( in Asian store)
Chili sauce: 1 tbsp bottled Asian garlic chili sauce, 2 tbsp chopped cilantro, juice of 1 lime, 2 tbsp fish sauce, 1 tbsp soy sauce, 1/2 tsp sugar.

Directions:
Directions:
Mix cooked pork and filling ingredients, set aside.
In a large bowl mix rice flour and water. Brush the bottom of a 10 inch flat saute pan with oil, heat over medium heat. Pour 1/4 c of watery batter into the pan. Shake so entire bottom is coated evenly. Cover and cook for about 1 minute. Flip the finished crepe onto a lightly greased plate. Add 2 to 3 tbsp of filling spoon of filling to create a line. Roll up like and egg roll. If a crepe sticks to the pan, wipe out the pan with a paper towel add more oil to the pan. Top with roasted peanuts and fried garlic. Chili sauce to taste.

Number Of Servings:
Number Of Servings:
15
Personal Notes:
Personal Notes:
Delicious! A favorite Hmong appetizer or part of a meal.

 

 

 

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