Banh Cuon (Vietnamese Steamed Rice Rolls) Hack
This recipe provides a simplified "hack" for making Vietnamese Banh Cuon using rice paper wrappers instead of the traditional steamed batter, resulting in a similarly soft and chewy texture.
Ingredients
- 1 package Vietnamese rice paper
- 1 tablespoon oil, for brushing
- cilantro, to taste
- 1 cucumber, sliced, for garnish
- 1 red chili, for garnish
- 0.5 cup fried shallots, for garnish
- 1 cup Nuoc Cham, for serving
- 1 tablespoon cooking oil
- 4 clove garlic, minced
- 1 shallot, minced
- 0.25 cup wood ear mushrooms, rehydrated and minced
- 0.5 pound ground pork
- 0.5 cup green onions, chopped
- salt, to taste
- black pepper, to taste
- 1 tablespoon fish sauce
Method
- 1
Heat oil in a wok or large pan over medium-high heat.
- 2
Add minced garlic and shallots, and sauté until fragrant.
- 3
Add the minced wood ear mushrooms and cook for another minute.
- 4
Add the ground pork and cook until browned, breaking it up with a spatula.
- 5
Season the pork with salt, pepper, and fish sauce.
- 6
Stir in the chopped green onions and cook for one more minute until slightly wilted.
- 7
Remove the filling from the heat and set aside.
- 8
Fill a large, shallow bowl with warm water.
- 9
Submerge one sheet of rice paper in the water. Let it soak until it becomes completely soft, pliable, and slightly puffy. This will take longer than typical spring roll preparation.
- 10
Carefully lift the softened rice paper from the water, letting excess water drip off.
- 11
Lay the rice paper flat on a wetted cutting board or plate. You can cut the wrapper into strips or fold it over to create a narrower shape.
- 12
Place a spoonful of the pork and mushroom filling along one edge of the rice paper.
- 13
Gently roll the rice paper up around the filling to form a log shape.
- 14
Place the finished roll on a plate and brush lightly with oil to prevent sticking. Repeat with the remaining rice paper and filling.
- 15
Arrange the Banh Cuon on a serving plate.
- 16
Garnish with fresh cilantro, sliced cucumber, chopped red chili, and a generous sprinkle of crispy fried shallots.
- 17
Just before serving, pour Nuoc Cham (Vietnamese dipping sauce) over the rolls.
- 18
Enjoy immediately.
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