Today we’re making one of my favorite dishes Bánh Cuốn, also known as Vietnamese Rice Rolls!

If you don’t know what Bánh Cuốn is, it’s basically rice rolls with ground pork, mushrooms and onions! I don’t do this often, because making it from scratch is a bit difficult because the batter can be finicky, and it takes a lot of time to steam each layer. However, I’m gonna share with you, my easy hack for delicious Bánh Cuốn every time!

All you have to do is make the filling and buy the rice rolls premade! You can find it at local Asian markets in the refrigerated section. The saves so much time! All you have to do is steam the rice rolls and prep the sides.

For the sides for this dish I’m keeping it simple with cucumbers, Chả lụa (Vietnamese Pork Roll) and Nước chấm for the sauce. The recipe for the sauce can be found here! I hope you enjoy this recipe until next time!

My Easy Hack for Delicious Bánh Cuốn (Vietnamese Rice Rolls)

Recipe by Jen H. DaoCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 lb ground pork
1/2 c woodear mushrooms/black fungus (chopped)
1 shallot / half small onion (chopped)
1 tsp fish sauce
1 1/2 tsp sugar
1 tsp black pepper
2 tsp oyster sauce
1 tsp fish sauce
1 1/2 tbsp veggie oil
1 Pack Premade Rice Paper Rolls
Toppings & Sides
Chả lụa (cut into slices)
Cucumbers (cut into matchsticks)
Fried Shallots
Nước chấm Sauce

Directions

Marinate pork with fish sauce, sugar, black pepper, fish sauce and oyster sauce for 10 mins. Hydrate your mushroom (if dried) in warm water for 5 mins, then chop it and add to pork mix.
On med/high heat, heat up oil and shallots. Fry for 1-2 mins then add pork. Cook pork until done 5-7 mins. Set aside to cool.
Heat up steamer and add rice rolls in. Steam for about 5 mins.
How to assemble: Place about 1 tbsp of meat on end of roll and gently roll in. (I do it on the shorter end so it doesn’t rip.) Before serving, topped with fried shallots and serve with Chả lụa, cucumbers and Nước chấm sauce on the side.