Bánh Cuốn (Steamed Rice Rolls)
Steamed rice rolls filled with ground pork, chopped onions and mushrooms.
Servings: 3
Equipment
- 1 Non-stick pan with lid
Ingredients
Ingredients for the steamed rice rolls:
- 97 grams rice flour
- 60 grams tapioca flour
- ½ tsp salt
- 1½ cup water
Ingredients for the filling:
- 1 pound ground pork
- ½ chopped onion
- ¼ cup dehydrated wood-ear mushrooms Place the mushrooms in a bowl with warm water and let them soak for 8 minutes. After they are soaked, drain and pat them dry. Then give them a rough chop
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp chopped garlic
- 1 tsp vegetable oil
Ingredients for the garnishes:
- Thinly sliced Vietnamese ham
- Dipping sauce
- Fried scallions
- Fresh mint
Instructions
Instructions for making the batter:
- Combine the rice flour, tapioca flour, salt, oil and water. Mix well and set the batter aside for 30 minutes.
- While the batter is resting, make the filling for the steamed rice rolls.
Instructions for making the filling:
- Add the vegetable oil into a pan and let the oil heat up.
- Place the chopped onion and garlic into the pan and let it cook for 2-3 minutes.
- Add the ground pork to the pan and cook it thoroughly.
- When the pork is cooked through, add in the rehydrated wood-ear mushrooms along with the salt and pepper. Give the pork a taste and adjust the seasonings according to your taste.
Instructions for cooking the steamed rice rolls:
- After the 30 minutes, you will notice the solids settled to the bottom and the liquid is on top.
- If you want to replace the water on top, gently pour the liquid into a measuring cup. Take note of how much liquid is poured out. Discard this liquid. Then add "fresh" water back into the batter.
- If you don't want to replace the water on top, just give the batter a whisk to make sure the liquid and solids are well combined.
- Place a pan equipped with a lid on the stove and turn the heat to low. Allow the pan time to heat up.
- Using a ladle, pour the batter on the pan and spread the batter out by moving the pan around until it covers the entire pan. Make sure the batter is spread out thinly.
- Cover the pan and let the batter steam for 3 minutes.
- Place a spoon full of the filling in the pan.
- Using a spatula, gently fold the batter over the filling.
- Transfer the filled steamed rice rolls on a plate & give the pan a quick wipe with a paper towel. I find wiping the pan helps me roll the next steamed rice roll.
Instructions for garnishing steamed rice rolls:
- Place the filled steamed rice rolls on a plate and sprinkle the fried scallions on top.
- Garnish with thinly sliced Vietnamese ham, fresh herbs and a side of dipping sauce & enjoy.