Steamed Rice Rolls (Fawm Kauv) Pictorial
I loved eating these when I was younger because it was a treat whenever my mom made it–which was only once or twice a year. As I grew older and started cooking, I would often make these whenever the mood struck me. Nowadays, my husband is sick and tired of eating them because I’ve made them so often. There was a point when I made these almost every week. And now I’m getting a bit tired of making them (and eating them), too. I don’t know what I’m going to do with the 12 bags of powder we have in the closet….
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.
8. Uncover the pan and flip the thin crepe onto a plate. Fill with the meat mixture and fold it like a burrito or eggroll.
Steamed Rice Rolls/Fawm Kauv Pictorial
Cooking the ground pork
Cooked ground pork
Add green onions
Cooked meat mixture
Meat mixture in a bowl
Bag of steamed rice roll powder
Steamed rice roll batter
Uncooked (seconds after the batter hit the hot pan)
Cooked (notice that it shrunk and the edges are crispier)
Add pork & green onion filling
Fold in opposite ends
Fold in third end
All rolled up
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.
Peanut Pepper Sauce Pictorial
Hot Thai chili peppers
Salt & MSG
Add fish sauce
Add lime juice
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.
Dry Chili Pepper Pictorial
Dry chili powder
Dry chili powder in a bowl
Add fish sauce
Plate of fawm kauv
Cut up and ready to eat!
I have to admit, these are VERY time consuming to make because you can only make them one at a time but trust me, they are worth it. I don’t like most restaurant or deli fawm kauv because they’re 1) too thick 2) taste weird 3) not enough filling and 4) they’re EXPENSIVE! Depending on where you buy them, they can run from $3-$6 for a small package. I can make enough to feed Chong and myself based on $6. Plus, when you make them yourself, you can eat it while it’s still hot and freshly made, which is the best time to eat it. Oh yes, these were what I spent 6 hours making on Mother’s Day.