vietnamese rice rolls

Bánh Cuốn is the perfect Summer recipe! These Vietnamese rice rolls are served with crisp salads and toppings for a flavor and texture explosion!

Bánh Cuốn (Vietnamese Pork Mince Rice Rolls)

bánh cuốn flour ((we get it from the Asian supermarket))

L / 4.2 L US cup water

salt

tbsp cooking oil

cooking oil ((for greasing the pan))

pork mince

g / 0.11 lb woodear mushroom ((finely chopped))

mushrooms

jicama

onion ((finely chopped))

spring onion head ((finely chopped))

garlic ((finely chopped))

red shallot ((finely chopped))

oyster sauce

tsp fish sauce ((or

tsp sugar ((or

chicken bouillon powder

tsp pepper

tsp sesame oil

lettuce

mint

coriander

bean sprouts

cucumber

onion

pickled carrots and daikon

Vietnamese pork meatloaf (chả lụa) ((cut into thin slices))

pork

Vietnamese fried prawn cake (bánh cống) ((cut into large chunks))

Start by mixing the Bánh Cuốn flour with the salt, water and oil. Make sure to combine everything well first before adding the oil. Let it rest for at least 15 minutes.

Meanwhile, bring a wok or pan up to a medium heat and add 5 tbsp oil in. Throw in the onions and red shallots to cook for 3 minutes or until almost translucent.

When ready, add the spring onions and garlic in to cook for another minute.

Turn the heat up to high and pour the jicama strips in to cook for 5 minutes or until soft.

Add the mince and woodear and shiitake mushrooms in along with the oyster sauce, fish sauce, sugar, chicken bouillon powder, pepper and sesame oil. Give it a mix until well combined, then set aside to cool.

While the mince is resting, heat up a pan on medium heat and lightly brush on some oil to coat the entire surface.Pro Tip: We use a brush or paper towels dipped with oil.

Coat a large plate with oil as well and leave it aside until later.

Pour a thin layer of the batter in (roughly 1/4-1/3 cup, depending on the size of your pan). Roll the pan around to spread the mixture until it forms a thin layer, then put the lid on.

Let it cook for 15-30 seconds or until semi-translucent. You might also find that the cooked batter will start to pop away from the pan&#039;s surface by forming a large bubble.

Flip the pan over so that the cooked batter can land flat on the lightly oiled plate. Add 1-2 tbsp of the mince filling in a straight line along its center, then roll it over using a spatula or until it forms a roll.

Repeat the batter cooking and pork filling steps until all is done.

Serve immediately with fresh herbs, classic toppings and Vietnamese Dipping Sauce (Nước Mắm)!

These steamed rice rolls are filled with a delicious pork and mushroom mixture and served with sweet chili dipping sauce. This recipe doesn't require a traditional steamer basket - all you need is a good nonstick frying pan. Also included are instructions for both homemade batter and store-bought flour premix.

Vietnamese Steamed Rice Rolls (Banh Cuon)

mushroom

sea salt

sugar

black pepper

vegetable oil oil

garlic

12-oz package Bánh Cuốn flour premix

water

rice flour

tapioca starch (see notes)

Vietnamese ham (Chả Lụa; slice thin)

cucumbers

shallots

Vietnamese sweet chili dipping sauce (Nước Chấm)

Prepare the filling

In a medium bowl, soak dried woodear mushrooms in warm water until soft (about 30 minutes). Drain and rinse well. Squeeze out excess water then chop finely. To the same bowl, add ground pork, bouillon powder, salt, sugar, and ground black pepper. Mix until combined.

Cook the filling

Heat up vegetable oil in a large pan over medium-high heat. Add the garlic and onion. Sauté until fragrant (about one minute). Add the ground pork and mushroom mixture. Use a wooden spoon to break up any chunks of ground pork. Continue cooking until the pork is cooked through (about 6 minutes).

Make the batter

For the batter, add all the ingredients for the batter to a medium bowl and stir until dissolved. Set aside to bloom for at least 30 minutes.

Pour batter and "steam"

You will need a 10-inch nonstick skillet with a lid to make the steamed rice rolls. Start by greasing the skillet with vegetable or shallot oil. I like to use a paper towel to rub the oil into the non-stick skillet until none is visible. Heat on medium-high. Pour a small amount of batter (about ⅓ cup) and immediately lift the pan and swirl the batter around until it covers the bottom of the skillet. You want the batter to be as thin as possible. Cover the pan with a lid and let it steam for about 30 seconds.

Add pork mixture

Remove lid. Add a thin layer of the pork mixture to toward one end of the rice sheet and roll it up using a spatula. Alternatively, if the rice sheet slides off easily, completely flip it onto an oiled sheet pan and make the rolls off the stovetop.

Repeat the process

until all the batter and filling are gone.

Finish

Serve the rice rolls with lettuce, bean sprouts, and cucumbers. Top with fried shallots, Vietnamese ham, and serve the sauce on the side. To eat, drizzle the sauce on top, give it a good mix and enjoy.

Glad I found your site as I love banh cuon but all the other sites explained how to cook it over steaming water. At the Vietnamese grocery store I shop at, a young woman told me they were easy to make using a non-stick pan. I was going to get details but she's no longer there. Now I can make them and enjoy them again. Thank you. Since I think Vietnamese cuisine is the world's best, I've subscribed to your site. You are the first food website I've ever bothering subscribing to, so this is high praise. 😊

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Top 2 vietnamese rice rolls recipes from across the web

The most viewed vietnamese rice rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Bánh Cuốn (Vietnamese Pork Mince Ri...

Vietnamese Steamed Rice Rolls (Banh...

The most viewed vietnamese rice rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine