Xiaosui's Home Cooking
Hmong Steamed Rice Rolls
Steamed Rice Rolls/Fawm Kauv
- 2 lbs ground pork
- 1 bunch green onion, sliced thinly
- 3 tbsp canola oil
- 2 bags of steamed rice roll powder
- 8-9 cups water *
- 2 tbsp oil
- salt, to taste
- black pepper, to taste
*The directions on the back of the bag says use 4 cups of water/bag but I like my batter thinner so I use 4.5 cups of water/bag. Start out with 8 cups and adjust to your taste.
1. In a pot, heat up the oil and add the ground pork. Salt and pepper to taste.
2. Once the ground pork is fully cooked, add the green onions and cook for 1-2 minutes.
3. Drain the mixture in a colander or spoon the mixture into a bowl.
4. In a large bowl, mix the 2 bags of rice roll powder, 8-9 cups of water, and 1 tbsp of oil. Stir until there are no more lumps.
5. On medium high heat, heat a non-stick pan. Take a small piece of paper towel, fold it into a small square and dab it into the oil. Wipe the hot pan with it and set aside.
6. Pour a small amount of batter (1/4 – 1/2 cup) into the pan, making sure to swirl the pan around so the liquid covers the bottom of the pan.
7. Cover the pan and let cook for about 15-20 seconds. Uncover the pan and flip the thin crepe onto a plate. Fill with the meat mixture and fold it like a burrito or eggroll.
Peanut Pepper Sauce
- 1 cup peanuts
- 1/2 lime
- 2-3 Thai chili peppers
- fish sauce, to taste
- water, to taste
- MSG, to taste
- salt, to taste
1. In a mortar and pestle, crush the peanuts. Scoop out and put in a bowl.
2. Add Thai chili peppers, MSG, & salt and pound until broken into small pieces. Add to peanuts.
3. Add about 1-3 tbsp of fish sauce, 2-3 tbsp of water, lime juice, and a dash of MSG to the peanuts and pepper. Stir and add more fish sauce/water/lime to taste.
Dry Chili Pepper
- 1 tbsp dry chili pepper
- 3 tbsp fish sauce
1. In a small bowl, add the dry chili pepper and fish sauce together. Stir and serve.
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