Steamed bamboo shoot rolls

This bamboo is not of a long shape but big and round at one end and conical at the other end. It is a solid and therefore we can slice it into paper-thin round sheets, which wrap the filling inside to make neat bamboo rolls. However, it requires skillful hands to cut the bamboo into thin slices, of course unless you have a good slicer tool. 

It is quite complicated to make this dish so I do not often cook it. This time I made after being requested to prepare recipes with bamboo shoots by the local food magazine. The filling is a mixture of ground chicken breast, egg and herbs. It is a palatable dish to make chicken breast more enjoyableto eat. 

Ingredients (3-4 người)

- 1 solid bamboo shoot

- 2 chicken breast fillets

- 1 egg

- 3 tbs chopped spring onion 

- 3 tbs Vietnamese mint (rau ram)

- 2 tsp chicken cooking granules 

- ½ ground pepper

- extra long spring onion 

- chili sauce, to serve 

Cooking: 

- Cut the bamboo into very thin slices. 

- Grind the chicken breast. Mix the chicken with egg, spring onion, Vietnamese mint, cooking granules and pepper. 

- Use the bamboo slices to wrap the filling inside, then tie with spring onion straws. 

- Finish all the rolls. 

- Arrange the bamboo rolls in a steamer. Steam for 10-15 minutes. 

- Serve with chili sauce.