Banh Cuon Vietnamese Rice Rolls (Print Page)

Delicate rice rolls with savory pork filling, fresh herbs, and tangy nuoc cham 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 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 lime juice
21 - 2 tablespoons sugar
22 - 1/2 cup warm water
23 - 1 clove garlic, minced
24 - 1 small red chili, sliced (optional)

# Directions:

01 - Whisk together rice flour, tapioca starch, cornstarch, salt, water, and vegetable oil in a bowl until smooth and completely free of lumps. Let the batter rest for at least 20 minutes to ensure 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 everything 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 needed.
04 - Bring water to a boil in a wide steamer or large sauté pan with a nonstick, lightly oiled cloth or silicone tray on top. Ladle about 1/4 cup of batter onto the surface and swirl quickly to create an even, thin layer. Cover and steam for 1–2 minutes until the sheet is 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 filling along one edge of the sheet and roll it up tightly. Repeat with the remaining batter and filling until everything is used.
06 - Arrange the completed rolls on a serving platter. Top generously with fried shallots, fresh cilantro leaves, bean sprouts, cucumber slices, and sliced Vietnamese pork sausage if desired. Serve immediately with the nuoc cham dipping sauce on the side.

# Expert Tips:

01 -
  • These delicate rolls deliver an incredible texture contrast, the wrapper almost melting while the filling provides satisfying bites of savory goodness
  • They come together faster than you'd expect, especially once you get the rhythm of steaming and rolling
  • The fresh herbs and tangy sauce transform each bite into something vibrant and alive
02 -
  • Batter consistency changes as it sits, so add a splash of water if it becomes too thick between batches
  • The first roll is almost always a throwaway as you adjust the heat and get comfortable with the spreading motion
  • A well-oiled surface is essential or your delicate sheets will tear when you try to lift them
03 -
  • A dedicated banh cuon cloth stretched over your steamer creates the most professional results
  • Pork belly instead of ground pork adds extra richness and texture variations

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