Lesson learnt: Do NOT get excited when the kids give you a somewhat-heavy jewelry box and hubby gives you that mystery look at the same time. It may just mean that you will receive a box full of play dough while someone will laugh hysterically in the background.

Well, the kids got some kisses. The hubby got a real kick in the butts.

Vietnamese Steamed Rice Rolls (Bánh Cuốn)

(From co Phu)

(8 servings)

Steamed rice rolls:
1 cup of rice flour (about 105 g)
1 cup of tapioca starch (about 105 g)
3 to 3.5 cups water
1 tsp salt
2 tbs canola oil

Filling:
1 tbs canola oil
2 shallots (minced)
10 dried shiitake mushroom (soaked in warm water for 30 minutes then finely chopped)
3 dried wood ear fungus (soaked in warm water for 30 minutes then finely chopped)
1 lb ground pork
2 tsp fish sauce (to taste)
2 tsp oyster sauce (to taste)
1 tsp ground pepper

Dipping sauce:
1 carrot (thinly sliced)
1/4 green papaya (peeled, thinly sliced)
6 tbs sugar
6 tbs fish sauce
15 tbs water
juice of 1 lime
pinch of salt

Serve with:
Fried shallots
Lettuce and fresh herbs (perilla, coriander)

To make the rice flour batter:

1. In a large bowl, whisk rice flour + tapioca starch + water.
2. Cover and let it rest over night.
3. The next day, skim some clear water from the bowl and replace by the same amount of fresh water.
4. Add salt and canola oil.

To make the fillings: 

1. In a skillet, heat 1 tbs canola oil under medium heat.
2. Add minced shallots and stir fry for 2-3 minutes.
3. Add chopped shiitake mushroom and stir fry for a minute.
4. Add chopped wood ears and fry for another minute.
5. Add ground pork and remove from the stove.
   • Note: otherwise, the ground pork will clump together.
6. Use an wooden spoon to mix all ingredients.
7. Add oyster sauce + fish sauce.
8. Turn on the heat and cook until slightly pink.
9. Stir in ground pepper.
10. Set aside.

To make the dipping sauce:

1. In a small bowl, marinate sliced carrot and green papaya with 2 tsp sugar and 2 tsp lime juice. Set aside for 30 minutes.
2. Mix all ingredients for the dipping sauce, and add marinated carrot and green papaya.

To cook the rice rolls:

1. Heat a nonstick skillet under medium-high heat.
2. Brush a very thin layer of canola oil.
3. Pour a small ladle spoon of the rice flour batter on to the skillet.
4. Cover and cook until the batter turns translucent (about 1 minute).
5. Transfer the cooked rice cake onto an oiled flat surface.
6. Put a spoonful of the filling into the middle and roll.
7. Continue to make more rice cakes with the remaining batter.
   • Note: there is no need to brush canola oil onto the skillet because the batter already contains some oil. 
8. Serve with dipping sauce, fried shallots, lettuce and herbs.