Banh Cuon Rice Rolls (Printable view)
Delicate steamed rice rolls with savory pork mushroom filling, served with tangy nuoc cham and fresh garnishes
# 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
→ 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
→ Fresh 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 fresh lime juice
21 - 2 tablespoons sugar
22 - 1/2 cup warm water
23 - 1 clove garlic, minced
24 - 1 small red chili, sliced
# Steps:
01 - Whisk together rice flour, tapioca starch, cornstarch, salt, water, and vegetable oil in a large bowl until completely smooth and free of lumps. Let the batter rest at room temperature for at least 20 minutes to allow proper hydration.
02 - Heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté onions and garlic until fragrant, about 1 minute. Add ground pork and cook until browned, breaking up any clumps. Stir in chopped wood ear mushrooms, fish sauce, and black pepper. Continue cooking for 2–3 minutes until the filling is fragrant and fully cooked. 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 red chili. Taste and adjust seasoning as needed with additional lime juice or sugar.
04 - Bring water to a boil in a wide steamer or large sauté pan. Top with a nonstick cloth or silicone tray, lightly oiled. 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 the sheet is 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 pork filling along one edge and roll tightly to enclose the filling. Repeat with remaining batter and filling, stacking rolls as you work.
06 - Arrange finished rolls on a serving platter. Generously top with fried shallots, fresh cilantro, bean sprouts, cucumber slices, and sliced Vietnamese pork sausage if desired. Serve immediately with nuoc cham dipping sauce on the side for best texture and flavor.
# Expert Advice:
01 -
- The silken texture of freshly steamed rice rolls is unlike anything else you've ever eaten
- Each roll balances savory filling with fresh herbs and that perfect tangy sauce
02 -
- The batter must be thin like crepe batter, or your rolls will turn out thick and chewy instead of delicate
- Work quickly once you lift each rice sheet from the steamer, as they become harder to roll as they cool
03 -
- Keep a small bowl of oil nearby to lightly oil your plate and hands, preventing sticking as you work
- If you don't have a steamer, a wide nonstick pan with a tight-fitting lid works beautifully