Banh Cuon Vietnamese Rice Rolls (Printable)

Silky steamed rice rolls filled with seasoned pork and wood ear mushrooms, topped with fresh herbs and served with tangy Vietnamese dipping sauce.

# What You 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 oz 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 It:

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 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 seasoning if needed, balancing sweet, salty, and sour flavors.
04 - Bring water to a boil in a wide steamer or large sauté pan with a nonstick, lightly oiled cloth or silicone tray placed on top. 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 - Using a thin spatula or offset spatula, gently lift the cooked rice sheet onto a lightly oiled plate. Place a spoonful of filling along one edge of the sheet and roll up tightly to enclose the filling. Repeat with remaining batter and filling, working quickly to maintain optimal texture.
06 - Arrange completed rolls on a serving platter. Generously top with fried shallots, fresh cilantro, bean sprouts, sliced cucumber, and pork sausage if using. Serve immediately with nuoc cham dipping sauce on the side for best texture and flavor.

# Expert Advice:

01 -
  • The rice rolls have this impossibly silky, melt-in-your-mouth texture that feels like eating a cloud
  • Each roll delivers that perfect balance of tangy, salty, sweet, and fresh all at once
  • Its impressive to serve but actually quite forgiving once you get the hang of the steaming
02 -
  • Batter consistency should be thin like crepe batter, so add water one tablespoon at a time if needed
  • Nonstick surfaces are your friend here, and a light oiling prevents any sticking disasters
  • The rolls dry out quickly, so serve them immediately or keep covered with a damp cloth
03 -
  • Use an offset spatula to lift the cooked sheets without tearing them
  • Lightly oil your work surface to prevent sticking while rolling

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