Banh Cuon Rice Rolls (Print Version)
Delicate rice rolls with savory pork filling, fresh herbs, and tangy nuoc cham dipping sauce.
# What You'll 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
# Step-by-Step Guide:
01 - Whisk together rice flour, tapioca starch, cornstarch, salt, water, and vegetable oil 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 fitted with a nonstick, lightly oiled cloth or silicone tray. Ladle about 1/4 cup batter onto the surface, swirling quickly to coat evenly in a thin layer. Cover and steam for 1-2 minutes until set and slightly translucent.
05 - Gently transfer the cooked 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. Repeat with remaining batter and filling, stacking rolls as you go.
06 - Arrange completed rolls on a serving platter. Generously top with fried shallots, fresh cilantro, bean sprouts, cucumber slices, and pork sausage if using. Serve immediately with nuoc cham dipping sauce on the side for best texture and flavor.
# Expert Suggestions:
01 -
- These translucent rice rolls feel like eating clouds, but with a savory heart that grounds every bite
- The contrast between the silky wrapper and the earthy pork mushroom filling is pure magic
- Once you get the batter consistency right, youll want to make these for every breakfast
02 -
- Batter consistency is everything, it should be thin like crepe batter or youll end up with thick rubbery wrappers
- The steaming surface must be nonstick and lightly oiled, or your sheets will tear every time
- Eat these immediately after rolling, the texture changes dramatically as they sit
03 -
- Use a wide shallow pan instead of a traditional steamer if you want more surface area for larger sheets
- The filling can be made a day ahead and gently reheated, which actually intensifies the flavors