About the Recipe
Ingredients
Main
150g lean minced pork
5g dried black fungus
3 rice paper rolls
dried shallots (optional)
Marinade
salt
white pepper
half tsp sesame oil
half tsp corn starch
Sauce
1 tbsp soy sauce
2 tbsp warm water
half tsp raw sugar
half tsp sesame oil
Preparation
Step 1
Combine minced pork and black fungus. Marinate them with a dash of salt, white pepper, sesame oil and corn starch for at least 10 minutes.
Step 2
Dip the rice paper roll in warm water to soften it.
Step 3
Lay the softened rice paper roll on a flat surface e.g. a chopping board or a clean wet cloth.
Step 4
Line up the minced pork/black fungus on the rice paper roll.
Step 5
Starting from the bottom, roll up the rice paper so that it is covering the minced pork/black fungus, all the way until it seals itself.
Step 6
Brush a thin layer of oil onto the steaming plate.
Step 7
Place the completed rolls on the oiled plate. Brush another layer of oil on the rolls to prevent sticking.
Step 8
Steam at high heat for 8 minutes.
Step 9
Prepare the dipping sauce by combining soy sauce, warm water, raw sugar, and sesame oil.
Step 10
Pour the dipping sauce on the steamed rice paper rolls and garnish with dried shallots (optional).