Mais Rice Rolls With Shrimp And Mushrooms Recipes

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SHRIMP RICE NOODLE ROLLS (SHRIMP CHEUNG FUN OR "HA CHEUNG")



Shrimp Rice Noodle Rolls (Shrimp Cheung Fun or

Shrimp Rice Noodle Rolls, or "ha cheung" are a dim sum classic, and consist of light rice noodles, or cheung fun rice noodles, wrapped around plump shrimp, doused in a sweet soy sauce.

Provided by Judy

Categories     Dim Sum

Time 3h

Number Of Ingredients 24

8 ounces shrimp ((16 total 31/40 size shrimp, peeled and deveined))
2 tablespoons water
1/2 teaspoon sugar
1/8 teaspoon baking soda
1/4 teaspoon sesame oil
1/8 teaspoon salt
1/2 teaspoon cornstarch
1/4 teaspoon white pepper
1 scallion
6 slices ginger
2 ½ tablespoons light soy sauce
2 teaspoons dark soy sauce
5 teaspoons sugar
1/3 cup water
1 teaspoon oyster sauce
1 teaspoon oil
Salt ((to taste))
5 tablespoons rice flour ((40g))
1 tablespoon mung bean starch ((9g))
2 tablespoons wheat starch ((18g))
2 tablespoons cornstarch ((18g))
1/4 teaspoon salt
1 cup water ((235 ml))
Vegetable or canola oil (for brushing)

Steps:

  • Toss the cleaned shrimp with 2 tablespoons water, 1/2 teaspoon sugar and 1/8 teaspoon baking soda. After the shrimp have been coated, cover and refrigerate for 2 hours.
  • After 2 hours, rinse the shrimp under a gentle stream of cold running water for 5 minutes to wash away the sugar and baking soda and pat thoroughly dry with a paper towel. This will greatly improve the texture of the shrimp!
  • Marinate the shrimp with 1/4 teaspoon sesame oil, a pinch of salt, 1/2 teaspoon cornstarch, and 1/4 teaspoon ground white pepper. Cover and return to the refrigerator while you prepare the rest of the ingredients.
  • Prepare the sauce by adding all the ingredients to a small saucepan over medium low heat. Heat the sauce until it begins to simmer, and turn off the heat. Cool completely and remove the ginger and scallion. You can store this sauce in the refrigerator for up to 2 weeks.
  • Combine the rice flour, mung bean starch, wheat starch, cornstarch, and salt in a large mixing bowl. Add the water and stir for at least three minutes until dry ingredients are well dissolved. Set aside and allow time for any air bubbles to dissipate.
  • Soak the cotton cloth in water so it's completely saturated. Prepare a large assembly station by brushing some oil on a clean, smooth surface like a non-porous countertop, a large flat plate, or a smooth cutting board.
  • Pre-boil water in your steamer with the lid on (more on how to set up a steamer here), and make sure your steamer fits the flat-bottomed pan you will use to steam the rice noodles. I used a 9 x 13 non-stick sheet pan. This recipe makes 2 full sheets of rice noodles in this sized pan (equivalent to almost 3 dim sum orders).
  • First, place the shrimp in a single layer on a plate, and steam them for 2 minutes. Remove them immediately and set aside.
  • Now lift the soaking wet cotton cloth out of the water and line the bottom of the pan with it. (Do not wring out the water.) Stir the rice-flour liquid mixture well again before adding just enough to cover the cloth at the bottom of the pan completely. Too much will make the rice noodle too thick. With the water in your steamer boiling, use the plate gripper and carefully lower the pan into the steamer, immediately cover the lid and steam on high for 2 minutes. (MAKE SURE THE PAN IS PERFECTLY LEVEL, or the noodle will be too thick on one side and too thin on the other.)
  • Then remove the pan from the steamer with the plate gripper and position it next to your assembly station.
  • Carefully lift the cloth out of the pan, and place (rice noodle side down) onto the oiled surface. Use the dough scraper and carefully scrape the rice noodle sheet off the cotton cloth onto the oiled surface. Scrape and peel off the cotton cloth at the same time. This step must happen quickly while the noodle and cotton cloth are still hot. The noodle might have a small hole here or there--don't fret. It does not affect the overall end result.
  • Cut the rice noodle in half crosswise and line up four cooked shrimp along the edge of each piece. Roll the rice sheet using the plastic dough scraper to wrap up the shrimp. At this point, you'll have two long rolls. Cut each in half, drizzle with the prepared sauce, and eat it while it's hot.
  • Rinse the cotton cloth in clean water (no soap or detergent necessary) to remove rice residue before making the next one. These are best when fresh. In this case, we discourage leftovers! Good thing the rice batter is so easy to make!

Nutrition Facts : Calories 118 kcal, Carbohydrate 12 g, Protein 7 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 768 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

RICE PAPER ROLLS WITH SHRIMP AND FRESH HERBS



Rice Paper Rolls with Shrimp and Fresh Herbs image

A quick and simple way to make Thai-style rice paper rolls at home.

Provided by WYERA

Categories     Wraps and Rolls Appetizers

Time 1h5m

Yield 12

Number Of Ingredients 14

¼ (8 ounce) package dried rice vermicelli noodles
40 medium (blank)s cooked and peeled shrimp
24 medium (blank)s rice paper sheets
1 medium red bell pepper, julienned
1 medium mango, sliced
1 (8.5 ounce) package Asian slaw mix
1 bunch cilantro, finely chopped
1 bunch mint, finely chopped
1 bunch Thai basil, chopped
3 tablespoons mirin
1 tablespoon tamari
1 tablespoon rice vinegar
¼ teaspoon ground ginger
¼ teaspoon sesame oil

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.

Nutrition Facts : Calories 78 calories, Carbohydrate 11.4 g, Cholesterol 34.1 mg, Fat 1.1 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 129.3 mg, Sugar 4.4 g

RICE CREPE ROLLS WITH SHRIMP, PORK, AND MUSHROOM



Rice Crepe Rolls with Shrimp, Pork, and Mushroom image

These nearly translucent, soft steamed rice crepes are served plain with slices of gio lua (sausage), or they are filled and shaped into small rolls, as they are here. Finished with cilantro, shallots, thit rouc bông (cotton pork), and a little sauce, these rolls were one of my father's favorite foods to prepare for our family when I was growing up. In Vietnam, making bánh cuon was usually left to professional cooks who had mastered the technique of steaming a thin rice batter on fabric stretched over a pot of boiling water. In the 1970s, Vietnamese expatriates devised an easier method of making the crepes in a nonstick skillet. For the batter, they blended cake flour (very fine, soft Thai rice flour was not readily available then) with tapioca starch and cornstarch. While that approach works fine, I prefer to use Thai rice flour in place of the cake flour because it yields a more delicate result that is closer to the original version. The tapioca starch and cornstarch help the batter set up nicely and contribute to achieving the tender yet chewy texture of the traditional crepes.

Yield Makes about twenty-four 3 1/2-inch rolls, to serve 4 as a light breakfast or lunch main course

Number Of Ingredients 20

1 tablespoon canola or other neutral oil
1/4 cup finely chopped yellow onion
1/4 pound ground pork, coarsely chopped to loosen
1 dried wood ear mushroom, reconstituted (page 334), trimmed, and finely chopped (about 1 1/2 tablespoons)
2 dried shiitake mushrooms, reconstituted (page 332), stemmed, and chopped
1/4 pound medium shrimp, peeled, deveined, and cut into pea-sized pieces
1 teaspoon fish sauce
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup cornstarch
1/2 cup tapioca starch
1/2 cup rice flour, any Thai brand
1/2 teaspoon salt
2 teaspoons canola or other neutral oil
3 cups water
2 tablespoons canola or other neutral oil
1/3 cup Cotton Pork (page 134), optional
2 tablespoons chopped fresh cilantro, leafy tops only
1/3 cup Crispy Caramelized Shallot (page 314)
3/4 cup Basic Dipping Sauce made without garlic (page 308)

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.

AUTHENTIC VIETNAMESE SPRING ROLLS (NEM RAN HAY CHA GIO)



Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio) image

This is a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this a number of times since getting back and it's always been a hit. They taste great with dipping sauce.

Provided by agoldstone

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h25m

Yield 12

Number Of Ingredients 12

2 ounces dried thin rice noodles
¾ cup ground chicken
¼ cup shrimp - washed, peeled, and cut into small pieces
2 large eggs, beaten
1 carrot, grated
4 wood fungus mushrooms, chopped
2 green onions, chopped
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
24 rice paper wrappers
2 cups vegetable oil for frying

Steps:

  • Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
  • Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
  • Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
  • Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
  • Heat oil in a work or large skillet over medium heat.
  • Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

Nutrition Facts : Calories 132.1 calories, Carbohydrate 14.4 g, Cholesterol 44.8 mg, Fat 5.2 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 0.9 g, Sodium 225 mg, Sugar 0.6 g

MAI'S RICE ROLLS WITH SHRIMP AND MUSHROOMS



Mai's Rice Rolls with Shrimp and Mushrooms image

This traditional Vietnamese recipe is a favorite of Mai Pham, chef and owner of the Lemon Grass Restaurant in Sacramento, California.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Number Of Ingredients 17

2 teaspoons vegetable oil, plus more for baking sheet
1/2 medium yellow onion, minced
3 tablespoons minced shallots
3 tablespoons dried wood-ear mushrooms, soaked in warm water for 30 minutes, drained, chewy centers removed and finely chopped
1/2 pound minced raw shrimp or ground pork
1 1/2 teaspoons fish sauce
1 teaspoon sugar
1/4 teaspoon freshly ground white pepper
2 cups rice flour
2 1/2 cups water
2 teaspoons vegetable oil
1/2 teaspoon salt
3 cups bean sprouts, blanched in boiling water for 10 seconds
1/3 cup coarsely chopped mint leaves
1/3 cup coarsely chopped red and green perilla or Asian basil leaves
1/4 cup Mai's Fried Shallots (Hanh Phi)
1 1/4 cups Mai's Light Vietnamese Dipping Sauce

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.

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