Homemade Vietnamese Rice Rolls with Savory Filling

Ingredients

• For the rice rolls: For the rice rolls:
• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1 tablespoon tapioca flour 1 tablespoon tapioca flour
• 1 1/2 cups (355ml) water 1 1/2 cups (355ml) water
• 1/4 teaspoon salt 1/4 teaspoon salt
• Cooking oil, for greasing the steamer Cooking oil, for greasing the steamer
• For the pork filling: For the pork filling:
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1/4 cup dried wood ear mushrooms, rehydrated and finely chopped 1/4 cup dried wood ear mushrooms, rehydrated and finely chopped
• 2 tablespoons shallots, finely minced 2 tablespoons shallots, finely minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For the vegetarian filling: For the vegetarian filling:
• 8 ounces (225g) firm tofu, drained and crumbled 8 ounces (225g) firm tofu, drained and crumbled
• 1/4 cup shiitake mushrooms, finely chopped 1/4 cup shiitake mushrooms, finely chopped
• 2 tablespoons carrots, finely grated 2 tablespoons carrots, finely grated
• 2 tablespoons scallions, finely chopped 2 tablespoons scallions, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For serving: For serving:
• Bean sprouts Bean sprouts
• Fresh herbs (cilantro, mint, Thai basil) Fresh herbs (cilantro, mint, Thai basil)
• Dipping sauce (nuoc cham) Dipping sauce (nuoc cham)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 14g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the rice flour, tapioca flour, water, and salt until smooth. Let the batter rest for 30 minutes.
2. 2.
   In a skillet, heat the vegetable oil over medium heat. Add the shallots and cook until fragrant and golden brown.
3. 3.
   Add the ground pork to the skillet and cook until browned and cooked through. Stir in the wood ear mushrooms, fish sauce, sugar, and black pepper. Cook for an additional 2 minutes. Remove from heat and set aside.
4. 4.
   In a separate bowl, combine the crumbled tofu, shiitake mushrooms, carrots, scallions, soy sauce, sesame oil, sugar, and black pepper. Mix well to combine.
5. 5.
   Prepare a steamer by greasing it with cooking oil. Place it over high heat to bring the water to a boil.
6. 6.
   Ladle a thin layer of the rice batter onto the steamer, swirling it around to create a thin, even layer. Cover and steam for 1-2 minutes, or until the rice batter is set.
7. 7.
   Carefully remove the steamed rice sheet from the steamer and place it on a clean surface. Spoon a small amount of the desired filling onto the lower third of the rice sheet.
8. 8.
   Roll the rice sheet tightly, starting from the bottom, to enclose the filling. Repeat the process with the remaining batter and filling.
9. 9.
   Serve the Bánh cuốn warm, garnished with bean sprouts, fresh herbs, and accompanied by a side of dipping sauce.

Treat your ingredients with care...

• Rice flour — Make sure to use a fine rice flour for a smooth batter.
• Tapioca flour — Tapioca flour adds elasticity to the rice batter, resulting in a more pliable rice sheet.
• Wood ear mushrooms — Rehydrate the dried mushrooms in warm water before finely chopping them for the filling.
• Fish sauce — Look for a high-quality fish sauce to enhance the umami flavors in the pork filling.
• Firm tofu — Press the tofu to remove excess moisture before crumbling it for the vegetarian filling.

Tips & Tricks

• To achieve thin and delicate rice sheets, use a ladle with a wide, shallow bowl to spread the batter evenly in the steamer.
• If the rice sheets stick to the steamer, lightly brush the surface with oil before pouring the batter.
• Customize the filling by adding additional vegetables such as julienned carrots or sautéed mushrooms.
• For a spicier kick, serve the Bánh cuốn with a side of chili garlic sauce.
• Leftover rice sheets can be stored in the refrigerator for up to 2 days. Reheat them by steaming for a few minutes before filling and rolling.

Serving advice

Serve the Bánh cuốn as a light meal or appetizer. Arrange the rolls on a platter and garnish with bean sprouts and fresh herbs. Provide individual bowls of dipping sauce for each guest to enjoy alongside the rolls.

Presentation advice

Arrange the Bánh cuốn on a vibrant plate, allowing the delicate rice rolls to take center stage. Garnish with a sprinkle of fresh herbs and a drizzle of dipping sauce for an appetizing presentation.