4 Serves
70 Mins
42 g
96 g
28 g
Combine rice flour and tapioca starch with water in a large bowl to create the batter, letting it rest for at least 30 minutes.
Ingredients, vitamins, and health benefits
Rice Flour
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PersianVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
72 µg / 400 µgCalcium
99 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
163 mg / 420 mgPhosphorus
600 mg / 1,250 mgPotassium
983 mg / 4,700 mgSodium
2596 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
93 µg / 55 µgFiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
9 g / 20 gCholesterol
107 mg / 300 mgCaffeine
0 mgNet Carbs
87 gAlcohol
0 g
In a frying pan, sauté the ground pork and chopped wood ear mushrooms with onion and garlic until fully cooked, then season with salt and pepper.
Stretch the steaming cloth over a pot of boiling water. Pour a thin layer of batter onto the cloth, cover with a lid, and steam for 1-2 minutes until set.
Carefully remove the steamed rice sheet, place a spoonful of the pork filling in the center, and roll it up tightly.
Serve the rolls warm, garnished with fresh herbs and accompanied by a side of fish sauce.
Tapioca Starch
Hot Water
Onion
Garlic
Salt
Salt And Pepper
Ground Pork
Wood Ear Mushrooms
Fish Sauce
Vitamin A
3 µg / 900 µgVitamin C
4 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
72 µg / 400 µgCalcium
99 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
163 mg / 420 mgPhosphorus
600 mg / 1,250 mgPotassium
983 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
9 g / 20 gCholesterol
107 mg / 300 mgCaffeine
0 mgNet Carbs
13
g8
g17
g
Egyptian
IndonesianZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
93 µg / 55 µgAlcohol
0 g