Best Mais Rice Rolls With Shrimp And Mushrooms Recipes

RICE CREPE ROLLS WITH SHRIMP, PORK, AND MUSHROOM

Steps:

• To make the filling, in a skillet, heat the oil over medium heat. Add the onion and sauté for 1 to 2 minutes, or until soft and fragrant. Add the pork, pressing and poking it to break it up into small pieces, and sauté for about 1 minute, or until half cooked. Add the wood ear mushroom, shiitake mushrooms, and shrimp, stir to combine, and then sprinkle in the fish sauce, salt, and pepper. Continue to sauté for 2 to 3 minutes, or until the shrimp turn pink. Transfer to a bowl and set aside for about 45 minutes, or until completely cooled. (The filling may be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Bring to room temperature before using.)
• To make the batter, in a bowl, stir together the cornstarch, tapioca starch, rice flour, and salt. Make a well in the center, pour in the oil and water, and whisk together all the ingredients to make a thin, smooth batter. There should be about 3 3/4 cups. Let the batter rest for 30 minutes.
• Organize your cooking station before you begin making the rolls. Set the batter and oil on one side of the stove and the filling on the other side. Nearby, spread out a dish towel on a countertop and invert a baking sheet on top of it, close to the edge of the counter. You need to use a sturdy baking sheet because you will be banging the skillet against it. Lightly brush the baking sheet with oil. Have ready a platter for holding the finished rolls.
• For each crepe, brush an 8-inch nonstick skillet with 1/4 teaspoon of the oil and place over medium-low heat. The skillet is ready when a bit of batter flicked onto it gently sizzles. Give the batter a good stir and ladle 2 1/2 tablespoons into the skillet, quickly swirling the pan to coat the bottom evenly. Cover and allow the crepe to steam for about 45 seconds and then uncover. The crepe should be translucent, bubbling (or even ballooning), and gently sizzling. (Replace the lid if it is not.) Cook for 30 to 60 seconds more to dry the crepe slightly and help it release. A longer cooking time yields a firmer crepe that releases nice and flat. For a slightly softer crepe, use a shorter cooking time, but keep in mind that it may fall out slightly wrinkled and need to be straightened out before filling and rolling. When the edges have pulled away from the skillet-the crepe will still look wet-pick up the skillet and quickly invert it onto the baking sheet, banging it to release the crepe. Return the empty skillet to the burner to reheat, adjusting the heat as needed. At the beginning, expect to tinker with the heat, the level of which depends on the skillet and the stove. Lower the heat slightly if huge craters form when the batter hits the skillet. Aim for crepes that look like relatively smooth white sheets.
• Once you have banged the crepe out of the pan, immediately turn your attention to filling and rolling it while it is still a bit slippery and easier to manipulate. The slight stickiness helps the crepe to seal. If it didn't fall out flat, do your best to straighten out any wrinkles with your fingers. (It is not that hot.) Fold up the bottom inch of the crepe. At the top edge of that flap, center 1 tablespoon filling, spreading it out horizontally and leaving 1 inch of space on both sides. Fold in the side flaps to cover the filling partially. Lift the bottom edge over the filling, and then roll it up to seal. The finished roll is shaped like a stubby 3 1/2-inch-long cigar, with the filling visible on top. Place the roll on a plate or platter. Before making another roll, brush more oil on the skillet and on the baking sheet. Once you have made a few rolls, you will establish a rhythm for steaming, filling, and rolling. Remember that imperfections are hidden once the crepe is rolled; if one side got bunched up or is particularly wrinkly, fill and roll from that direction. Hide ragged edges by folding them inward.
• To serve, divide the rolls among 4 plates. (You may reheat them in a microwave oven until just warm, not hot.) Garnish with a sprinkling of the pork, followed by the cilantro, and then the shallot. Instruct diners to drizzle the dipping sauce directly onto the rolls. Use chopsticks or a fork and knife for eating.

RICE PAPER ROLLS WITH SHRIMP AND FRESH HERBS

Steps:

• Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
• Slice shrimp in half lengthwise.
• Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
• Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
• Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.

MAI'S RICE ROLLS WITH SHRIMP AND MUSHROOMS

Steps:

• Make a rice-roll pot.
• Make the batter: Combine rice flour, water, oil, and salt in a bowl; whisk until smooth. The batter will be thin and watery. Strain to remove any lumps, and let stand for at least 30 minutes.
• Make the filling: Heat oil in a skillet over medium heat. Add onion and shallots, and cook, stirring, for 2 to 3 minutes. Add mushrooms, shrimp or ground pork, fish sauce, sugar, and white pepper, and cook until shrimp turns pink, 2 to 3 minutes. Transfer to a bowl, and set aside.
• Bring the rice-roll pot (make sure it's been filled halfway with water) to a boil. Oil a baking sheet, and place it near the stove along with the filling.
• Make the rice sheets: Stir the batter well before making each rice sheet. Using a shallow ladle, spoon 2 tablespoons batter onto the center of the cloth. Using the bottom of the ladle, spread the batter to make a 6-inch-wide round sheet. Be sure to work quickly, and try not to put pressure on the cloth. Cover, and steam until sheet is translucent, about 40 seconds. Uncover. Hold a thin spatula or bamboo stick at a 45-degree angle and push gently against the side of the rice sheet. When about 1/2 inch has gathered on the spatula, lift the sheet off in a steady motion and transfer to the oiled baking sheet. (Do not stack the sheets.) Gently scrape the cloth clean, and repeat. After cooking several rice sheets, tighten the cloth by pulling on the sides. Refill the pot with hot water as necessary by pouring it through one of the slits in the cloth.
• Let the rice sheet cool for 30 seconds. To fill the rice rolls, make a 1-inch fold from the bottom edge of the rice sheet. Neatly place 1 1/2 teaspoons filling on top of this double layer. Fold the sides over, and roll into a cylinder about 2 1/2 inches long and 2/3 inch wide. These can be made in advance up to this point and stored in the refrigerator for 2 days. Before serving, reheat in a microwave oven until just warm, not hot.
• To serve, divide the rice rolls among four plates. Top each plate with one quarter of the bean sprouts, mint, perilla or basil, and shallots. Drizzle with sauce, and serve immediately.