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Bahn Cuon (Vietnamese Steamed Rice Rolls)
Silky steamed rice rolls filled with minced pork, wood ear mushrooms and crispy shallots. Swirling a thin layer of batter around the hot pan before covering it to set is what creates these rolls' signature paper-thin, almost translucent wrapper.
Ingredients
Instructions
Mix rice flour, tapioca starch, water and salt into a thin smooth batter.
Fry garlic, then pork and mushroom with fish sauce.
Heat a non-stick pan. Pour a thin layer of batter and swirl.
Cover 1 minute until set.
Place a spoonful of filling on one side.
Roll up using a spatula.
Serve with fried shallots, nuoc cham and cucumber.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
