Banh Cuon Rice Rolls (Printable)

Delicate steamed rice rolls with pork and mushroom filling, served with fresh herbs and tangy dipping sauce

# 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

→ 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)

# How to Make It:

01 - Whisk together rice flour, tapioca starch, cornstarch, salt, water, and vegetable oil in a mixing 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, breaking up any clumps. 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 needed.
04 - Bring water to a boil in a wide steamer or large sauté pan with a nonstick, lightly oiled cloth or silicone tray. Ladle approximately 1/4 cup batter onto the surface, swirling quickly to form an even thin layer. Cover and steam for 1–2 minutes until set and slightly translucent.
05 - Gently lift 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 up tightly into a cylinder. Repeat with remaining batter and filling, keeping assembled rolls covered to prevent drying.
06 - Arrange completed rolls on a serving platter. Generously top with fried shallots, fresh cilantro leaves, bean sprouts, cucumber slices, and Vietnamese pork sausage if desired. Serve immediately with nuoc cham dipping sauce on the side for optimal texture and flavor.

# Expert Advice:

01 -
  • These silky rolls disappear faster than you can steam them, so consider doubling the batch
  • The combination of textures, from tender rice to crunchy wood ear mushrooms, keeps every bite interesting
  • You get to customize the fillings and garnishes based on what your family loves most
02 -
  • The batter consistency should be thin like crepe batter or heavy cream, so add more water tablespoon by tablespoon if needed
  • Work quickly once you lift each rice sheet from the steamer, as they become less pliable as they cool
  • Lightly oiling your plate and hands prevents the delicate sheets from tearing during assembly
03 -
  • A nonstick pan with a lid works as an emergency steamer if you do not have traditional equipment
  • The finished rolls should be slightly translucent and silky smooth, never opaque or thick
  • Practice your spreading technique with water first to build confidence before using actual batter

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