Banh Cuon Vietnamese Rice Rolls (Printable)
Translucent steamed rice rolls with savory pork and mushroom filling, served with fresh herbs and tangy dipping sauce.
# Ingredient List:
→ 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)
# How to Make:
01 - Whisk together rice flour, tapioca starch, cornstarch, salt, water, and vegetable oil in a bowl until completely smooth and free of lumps. Let the batter rest for at least 20 minutes to allow proper hydration.
02 - Heat 1 tablespoon oil in a skillet over medium heat. Add onions and garlic; sauté 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 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 the sugar completely dissolves. Add minced garlic and sliced chili. Taste and adjust the 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 approximately 1/4 cup of 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 with a glossy sheen.
05 - Gently lift the cooked rice sheet onto a lightly oiled plate using a thin spatula or offset spatula. Place a spoonful of the pork filling along one edge of the sheet. Roll up tightly, folding in the sides as you go. Repeat with remaining batter and filling, keeping assembled rolls covered to prevent drying.
06 - Arrange the filled rolls on a serving platter. Top generously with fried shallots, fresh cilantro leaves, bean sprouts, cucumber slices, and sliced Vietnamese pork sausage if using. Serve immediately with the nuoc cham dipping sauce on the side for dipping.
# Helpful Tips:
01 -
- The silky texture against your tongue feels like something between a cloud and a hug
- Each roll bursts with savory filling then gets brightened by fresh herbs and tangy sauce
- Its one of those dishes that makes breakfast feel like a special occasion
02 -
- The batter must be thin like crepe batter or your sheets will be thick and gummy
- Oil your cloth or tray between every single roll or the rice sheets will stick and tear
- Work quickly once the sheet is steamed it becomes harder to roll as it cools
- Eat these immediately while the texture is at its silky best
03 -
- A shallow wide pan works better than a deep pot for even steaming
- Room temperature batter spreads more evenly than cold batter
- Practice your swirl motion with water before trying with actual batter
- Leftover filling makes amazing fried rice the next day