Banh Cuon Vietnamese Rice Rolls (Printable)
Delicate steamed rice sheets filled with seasoned pork, wood ear mushrooms, and aromatic herbs, served with traditional nuoc cham.
# 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
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 (optional)
→ 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 (optional)
# Steps:
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. 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 fragrant. 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 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 - Gently transfer the cooked rice sheet onto a lightly oiled plate using a thin spatula or offset spatula. Place a spoonful of filling along one edge and roll up tightly. Continue steaming and rolling until all batter and filling are used.
06 - Arrange completed rolls on a serving platter. generously top with fried shallots, fresh cilantro, bean sprouts, cucumber slices, and pork sausage if desired. Serve immediately with nuoc cham dipping sauce on the side for best texture.
# Expert Hints:
01 -
- The interplay of silky texture against crunchy fresh herbs creates something truly extraordinary
- Each roll becomes a perfect little package of savory comfort food that feels like home
02 -
- The batter consistency must resemble thin crepe batter or the sheets will tear and disappoint
- Work quickly once the sheet is steamed, as it becomes difficult to roll as it cools and stiffens
03 -
- A nonstick pan with a lid works beautifully if you do not have a traditional steamer setup
- The dipping sauce can be made ahead and actually improves after sitting for an hour