Banh Cuon Vietnamese Rice Rolls (Printable)
Delicate steamed rice sheets rolled with savory pork and mushrooms, served with aromatic 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 and Accompaniments
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 fresh 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 large 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. 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 topped 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 - Using a thin spatula or offset spatula, gently lift the cooked sheet onto a lightly oiled plate. Place a spoonful of filling along one edge and roll up tightly into a cylinder. Repeat with remaining batter and filling, stacking rolls on an oiled plate.
06 - Arrange completed rolls on a serving platter. Generously top with fried shallots, fresh cilantro, bean sprouts, cucumber slices, and sliced Vietnamese pork sausage if using. Serve immediately with nuoc cham dipping sauce on the side.
# Expert Advice:
01 -
- The delicate texture of handmade rice sheets feels like eating clouds wrapped around savory goodness
- Each roll delivers that perfect balance of soft, chewy, and crisp with fresh herbs cutting through the richness
- Once you master the technique, you can customize fillings endlessly and impress everyone at your table
02 -
- The batter consistency should be thin like crepe batter—too thick and your sheets will be heavy and doughy
- Work quickly once you remove each sheet from the steamer because they become tricky to roll as they cool
- Having your filling ready before you start steaming is crucial because the process moves fast once you begin
03 -
- A flat nonstick pan with lid works if you don't have a traditional steamer—just oil it lightly between each sheet
- Room temperature ingredients help the batter steam more evenly and prevent spots from forming