Vietnamese Steamed Fresh Rice Flour Rolls (Banh Cuon)

  • Preparation: 25 mins
  • Cooking: 30 mins
  • Skill level: Medium
  • Servings: 4

Description Vietnamese Steamed Fresh Rice Flour Rolls (Bánh Cuốn)

Vietnamese Steamed Rice Rolls (Banh Cuon) is where a little kitchen ingenuity helps. The making of fresh rice flour wrappers is actually quite simple and fun, once you master the method. Vietnamese Steamed Rice Rolls (Bánh Cuốn) is another variation on Vietnamese Spring Rolls, using freshly steamed rice flour wrappers.


  • 2 tablespoons Crispy Fried Shallots, to garnish
  • Filling
  • 2 tablespoons oil
  • 5 to 6 dried wood ear fungus, soaked in water until soft, sliced to yield about 1/2 cup
  • 4 tablespoons minced shallots (about 6 shallots)
  • 1 clove garlic, crushed
  • 1 cup (150 g) minced Carrot and Radish Pickles
  • 10 oz (300 g) ground pork or shrimp
  • Dipping Sauce
  • 1 tablespoon sugar
  • 1/4 cup (60 ml) water
  • 2 tablespoons fish sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 finger-length red chili, deseeded and minced
  • 2 cloves garlic, minced
  • Fresh Rice Flour Wrappers
  • 1 cup (125 g) rice flour
  • 3 cups (750 ml) water
  • 1/2 teaspoon salt

Method Vietnamese Steamed Fresh Rice Flour Rolls (Bánh Cuốn)

1, Make the Filling first by heating the oil in a wok or skillet over medium heat and stir-frying all the ingredients for about 10 minutes until tender and cooked. Remove and set aside.
2, Combine the Dipping Sauce ingredients in a bowl and mix until the sugar is completely dissolved. Transfer to a serving bowl and set aside.
3, To make the Fresh Rice Flour Wrappers, mix the ingredients well to form a smooth batter. Fill a steamer with water until 2/3 full and stretch a piece of cheesecloth very tightly over its top, securing it with a string. Bring the water in the steamer to a boil and brush the cheesecloth with a little oil. In a circular motion, spread a small ladleful of the batter onto the cheesecloth, forming a thin, round layer of batter. Cover with a lid and steam the batter until set, 2 to 3 minutes. Remove by carefully lifting the wrapper from the corners with a spatula. Repeat until all the batter is used up.
4, Place a Fresh Rice Flour Wrapper on a smooth surface and top with 1 heaping tablespoon of the Filling. Wrap into a roll by folding one end of the wrapper over the Filling, then folding the sides and rolling up gently, taking care not to break the wrapper. Repeat until all the Filling is used up.
5, Sprinkle the rolls with Crispy Fried Shallots and serve with a bowl of Dipping Sauce on the side.

Chef's Note

To save time, you may buy the readymade rice paper wrappers instead of making your own for Vietnamese Steamed Fresh Rice Flour Rolls (Bánh Cuốn).

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