Banh Cuon Vietnamese Rice Rolls (Print Version)
Delicate steamed rice rolls with savory pork filling, fresh herbs, and tangy dipping sauce.
# What You Need:
→ Rice Batter
01 - 1 cup rice flour
02 - 2 tablespoons tapioca starch
03 - 2 tablespoons cornstarch
04 - 2 cups water
05 - 1/4 teaspoon salt
06 - 1 tablespoon vegetable oil
→ Filling
07 - 7 ounces ground pork
08 - 1/2 cup dried wood ear mushrooms, soaked and chopped
09 - 1/2 cup yellow onion, finely chopped
10 - 2 cloves garlic, minced
11 - 1 tablespoon fish sauce
12 - 1/2 teaspoon black pepper
13 - 1 tablespoon vegetable oil
→ Garnishes
14 - 1/2 cup fried shallots
15 - 1 cup fresh cilantro leaves
16 - 1 cup bean sprouts
17 - 1 cucumber, thinly sliced
18 - Vietnamese pork sausage (cha lua), sliced
→ Nuoc Cham Dipping Sauce
19 - 3 tablespoons fish sauce
20 - 3 tablespoons lime juice
21 - 2 tablespoons sugar
22 - 1/2 cup warm water
23 - 1 clove garlic, minced
24 - 1 small red chili, sliced
# Directions:
01 - Whisk together rice flour, tapioca starch, cornstarch, salt, water, and vegetable oil in a bowl until completely smooth and lump-free. Let the batter rest for at least 20 minutes to achieve proper consistency.
02 - Heat 1 tablespoon oil in a skillet over medium heat. Suté onions and garlic until fragrant, about 1 minute. Add ground pork and cook until browned. Stir in chopped wood ear mushrooms, fish sauce, and pepper. Cook for 2–3 minutes until fully cooked and fragrant. Remove from heat.
03 - Combine fish sauce, lime juice, sugar, and warm water in a small bowl, stirring until sugar completely dissolves. Add minced garlic and sliced chili. Taste and adjust seasoning as needed.
04 - Bring water to a boil in a wide steamer or large sauté pan. Cover with a nonstick, lightly oiled cloth or silicone tray. Ladle about 1/4 cup batter onto the surface, swirling quickly to coat evenly. Cover and steam for 1–2 minutes until set and slightly translucent.
05 - Gently lift the cooked sheet onto a lightly oiled plate using a thin spatula. Place a spoonful of filling along one edge and roll up tightly. Repeat with remaining batter and filling, stacking finished rolls on the plate.
06 - Arrange finished rolls on a serving platter. Top generously with fried shallots, fresh cilantro, bean sprouts, cucumber slices, and sliced pork sausage if desired. Serve immediately with nuoc cham dipping sauce on the side.
# Insider Tips:
01 -
- The texture is absolutely otherworldly, these delicate sheets practically melt on your tongue
- You get to play with your food, assembling each roll like a tiny edible present
- The dipping sauce hits every flavor note, tangy and sweet with just enough heat
02 -
- The batter must be thin, almost like heavy cream, or your sheets will be tough instead of silky
- Have everything prepped and ready before you start steaming, because the process moves fast once you begin
03 -
- A well seasoned nonstick pan with a lid works just as well as a traditional steamer setup
- Oil your plate lightly between batches to prevent sticking, and use the thinnest spatula you can find