The easiest Vietnamese Rice rolls
This version of Vietnamese rice rolls (banh cuon) is probably one of the easiest ways to make at home
My kids love it without the filling, just the soft thin sheets dipped in sauce. Simple, but so good. If you love banh cuon, give this version a try and let me know how it turns out!
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Vietnamese rice roll ( banh cuon)
Meat filling:
- 150-200g minced pork
- 1 pinch of dried ear mushrooms soak in water, wash, drain
- Minced shallot or garlic
- Seasoning: sugar, fish sauce, black pepper, chicken powder.
Stir fry the garlic - add the pork - continue stir fry - add the mushrooms - seasoning - cook until the meat is fully cooked through.
Batter:
- 1 cup rice flour
- 1/4 cup tapioca flour
- 1/2 tsp salt
- 2 1/4 cups water
Mix everything well and let the batter rest at least 2 hours or overnight in the fridge.
Gently pour out the clear water on top, then add back the same amount of new water.
When ready to cook, add 2 tbsp shallot oil or cooking oil ( if the batter feel too thick add 1-2 tbsp of water)
Heat a nonstick pan on medium-high heat. ( make sure the pan is hot but not too hot). No need to oil the pan. Pour in about 1/4 cup batter, swirl to coat the pan, then pour the extra batter back out so the sheet stays thin.
Add a thin layer of meat filling, cover with lid, and cook for about 30 seconds.
Open the lid and use a spatula to gently roll the rice sheet.
Serve with fried shallots, herbs, steamed bean sprouts, Vietnamese ham, sweet and sour sauce
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Sweet and sour sauce
- 3 tbsp fish sauce
- 3 tbsp sugar
- 6 tbsp water
- 1.5-2 tbsp fresh lime juice
- Minced garlic and chilies
Vietnamese rice rolls, or banh cuon, are a beloved street food and comfort dish that can be surprisingly easy to make at home with a few tips. One thing I learned while trying this recipe is the importance of the batter consistency and resting time. Letting the rice and tapioca flour batter rest for at least a couple of hours, or preferably overnight, helps to develop a silky texture, making the thin rice sheets easier to cook and roll. Using a nonstick pan that is just hot enough (medium-high heat) prevents sticking and helps the rice sheet cook evenly. Swirling the batter quickly to coat the pan thinly and draining off the excess ensures soft, delicate sheets rather than thick crepes. I also found adding shallot oil to the batter adds a subtle aroma and prevents tearing. The minced pork filling with soaked dried ear mushrooms adds a wonderful savory contrast. Stir-frying the garlic first infuses flavor and prevents any raw taste. Seasoning the pork mixture well with fish sauce, sugar, black pepper, and chicken powder is key to achieving that perfect blend of salty, sweet, and umami flavors. Serving the rolls with fried shallots, fresh herbs such as cilantro and mint, steamed bean sprouts, Vietnamese ham, and the classic sweet and sour dipping sauce makes for a delightful balance of textures and flavors. The sauce, made of fish sauce, sugar, lime juice, garlic, and chili, is refreshing and enhances every bite. For those new to banh cuon, this simplified version is a wonderful introduction. Even without the filling, the soft rice sheets dipped in sauce are a favorite among kids and adults alike. With a little practice, you can customize the rolls with other fillings like shrimp or mushrooms for a vegetarian option. This recipe captures the essence of Vietnamese home cooking—simple ingredients, fresh flavors, and shared enjoyment at the table.
