Banh Cuon Vietnamese Rice Rolls (Printable Version)
Delicate steamed rice rolls filled with savory pork, wood ear mushrooms, and aromatic herbs, served with traditional Vietnamese 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
→ Pork and Mushroom 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 and Accompaniments
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 fresh lime juice
21 - 2 tablespoons sugar
22 - 1/2 cup warm water
23 - 1 clove garlic, minced
24 - 1 small red chili, sliced
# How To Make:
01 - Whisk together rice flour, tapioca starch, cornstarch, salt, water, and vegetable oil in a bowl until smooth and completely free of lumps. Let the batter rest for at least 20 minutes to achieve proper consistency.
02 - Heat 1 tablespoon oil in a skillet over medium heat. Sauté 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. Continue cooking for 2–3 minutes until fully cooked and aromatic. Remove from heat and set aside.
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 balance of sweet, sour, and salty as desired.
04 - Bring water to a boil in a wide steamer or large sauté pan equipped with a nonstick, lightly oiled cloth or silicone tray. Ladle approximately 1/4 cup batter onto the surface, swirling quickly to create an even, thin layer. Cover and steam for 1–2 minutes until set and slightly translucent.
05 - Using a thin spatula or offset spatula, gently transfer the cooked sheet onto a lightly oiled plate. Place a spoonful of filling along one edge and roll up tightly. Repeat with remaining batter and filling, stacking rolls as they are completed.
06 - Arrange rolls on a serving platter. Top generously with fried shallots, fresh cilantro, bean sprouts, cucumber slices, and sliced Vietnamese pork sausage. Serve immediately with nuoc cham dipping sauce on the side for the best texture experience.
# Expert Advice:
01 -
- The texture is pure magic, so incredibly delicate and silky they almost melt on your tongue
- Each bite balances savory pork filling with fresh herbs and that perfect tangy dipping sauce
02 -
- The batter consistency is everything, too thick and the rolls will be heavy and rubbery
- Work quickly once you pour the batter, it sets fast and you need smooth confidence
03 -
- Oil your hands and tools before handling the rice sheets, they are incredibly delicate and sticky
- A well seasoned nonstick pan can substitute for the traditional steamer cloth, just work quickly