Photograph of the finished Guizhou siwawa

China · Bánh tráng gạo mỏng cuốn rau nước chua

Guizhou siwawa

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 1.1 lb
  • Photograph of White radish White radish 1.1 lb
  • Photograph of Carrot Carrot 14.1 oz
  • Photograph of Bean sprouts Bean sprouts 14.1 oz
  • Photograph of Garlic chives Garlic chives 5.6 oz
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ⅔ cup
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 16
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.7 oz
  • Photograph of Oil Oil ⅔ cup

Method

  1. 1 Mix the rice flour with water to form a very thin paste, then let it rest for 20 minutes.
  2. 2 Spread a thin ladleful of paste onto a hot, flat pan, forming a nearly transparent, thin sheet.
  3. 3 The leaves must be thin enough that you can see your hand through them; thick leaves will not roll properly and will crumble.
  4. 4 Slice the radishes, carrots, and chives into thin strips, then blanch the bean sprouts for 10 seconds.
  5. 5 Each leaf is rolled into a small tube with the shredded vegetables arranged in an alternating pattern.
  6. 6 Mix black vinegar with soy sauce, chili oil, and Sichuan peppercorns, then pour into the bamboo tube before eating.
Start cooking