Lao Rice Rolls (Khao Soi Style)
These Lao Rice Rolls are a savory street food favorite made with delicate steamed rice sheets cooked over a traditional sticky rice steamer. They’re filled with a rich and flavorful tomato pork mixture, similar to the filling in Lao khao soi but served dry. A drizzle of sweet and tangy jeow wan sauce ties everything together, and the dish is finished with crispy fried shallots and fresh cilantro for the perfect bite.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon gochugaru (Korean red pepper powder)
- 1 tablespoon tua nao (Mien fermented soybeans) or doenjang
- ½ cup chopped yellow onion
- ½ cup chopped roma tomato
- 8 oz ground pork
- ½ teaspoon MSG
- 2 teaspoons fish sauce
- 1 cup jasmine rice flour
- 1 cup tapioca flour
- 1 pinch of salt
- 4 cups water
- ¼ cup vegetable oil
- Fried shallots
- Fresh cilantro
- ½ cup sugar
- 1½ cups water
- 1 garlic clove
- 2 fresh bird’s eye chilies
- ¼ cup peanuts, lightly crushed
- Juice of ½ lime
- ¼ cup fish sauce
Instructions
- 1
How to Make Rice Rolls: Cook the Filling. Heat a sauté pan over medium-high heat and add the vegetable oil. After 1 minute, add garlic and cook for 30 seconds until fragrant. Stir in gochugaru, tua nao, onion, and tomato. Cook until onions soften, about 4 minutes. Add ground pork and fish sauce. Sauté for 5 minutes or until fully cooked. Remove from heat and let cool.
- 2
Make the Batter: In a large bowl, whisk together jasmine rice flour, tapioca flour, and salt. Add water and vegetable oil. Whisk until smooth and fully combined.
- 3
Steam the Rice Sheets: Prepare a sticky rice steamer with a tightly secured cotton cloth that slightly dips in the center. Bring water in the steamer to a rolling boil. Stir the batter, then pour ¼ cup into the center of the cloth. Use the bottom of the measuring cup to spread the batter into a thin circle. When the batter is fully set (opaque and no liquid remains), cover with a lid and steam for 1 minute.
- 4
Fill and Roll: Place 2 tablespoons of pork filling in the center of the rice sheet. Use a spatula to fold the top edge over the filling, then fold in the sides. Roll the sheet toward you to seal. Transfer to a serving plate. Garnish with fried shallots and cilantro.
- 5
Heat sugar in a small saucepan over medium heat, stirring constantly until it melts and turns golden brown.
- 6
Carefully add water while stirring to prevent clumping. Continue until sugar is fully dissolved and mixture is smooth.
- 7
Let cool slightly.
- 8
In a mortar and pestle, pound garlic, chilies, and peanuts until fine.
- 9
Add the caramelized water, lime juice, and fish sauce. Stir to combine.
- 10
Taste and adjust seasoning with more lime juice or fish sauce, if needed.