Hmong Steamed Rice Roll Recipe (Fawm Kauv)
- 1 bag of Banh Cuon flour for wet rice paper
- 1 tbsp. oil
- 1 lb. ground pork
- 1/2 tsp. vegetable oil
- 1 clove of garlic, chopped
- 1/2 cup of green onion, minced
- 1/2 cup of cilantro, minced
1. Heat 1 tbsp. of oil in medium-sized pot. Add chopped garlic and saute until garlic is browned.
2. Add ground pork and stir frequently breaking it up into small fragments. Add salt.
3. Once pork is thoroughly cooked, set aside and add green onion and cilantro. Mix thoroughly.
1. Cut the bag of flour along the top. Pour flour into large bowl.
2. Fill the now empty flour bag to the top with lukewarm water. Add to flour. Whisk until all flour clumps are dissolved.
3. Add 1 tbsp. of oil, mix thoroughly, and set aside.
Making the Fawm Kauv:
1. In a non-stick pan, turn the heat on medium-low. When the pan is hot, scoop a ladleful of the flour mix into the pan to make a thin cover. Cover the pan and let it sit for 15-20 seconds or until the sides start to pull in and look transparent.
2. Flip the pan quickly over and the crepe should fall onto a large plate. Leave pan on heated stove to keep hot.
3. Sprinkle a spoonful of the filling over the crepe evenly. Use as much or as little as desired. Some like to put it in a line. I just spread it all over.
4. Fold all edges into a square and roll like an eggroll or roll from one end to the other. Set aside.
Repeat steps 1-4.