Banh Cuon or wet rice rolls is one of Vietnamese specialties, and usually served for breakfast, snack or light dinner. Some people call this food steamed rice rolls because traditionally it involves steaming in making the wet rice roll sheets. If you want to enjoy a dish of these traditional steamed rice rolls, you usually have to go to a restaurant serving this food. Why is that? Because making the rice roll sheets is considered complicated due to its flour making and steaming process. But this has changed.
Nowadays, premixed flour for steamed rice rolls is available at almost all supermarkets and traditional ones. This helps making this rice roll specialty much easier. In this post, I will show you how to make wet rice rolls using a frying pan, it means no steaming involves. So next time when you feel wanting some hot and delicate wet rice rolls, just get in your kitchen, cook and enjoy.
Vietnamese Banh Cuon or Wet Rice Rolls
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Category: Vietnamese food
- Method: Frying
For the flour mixture to make wet rice roll sheets
- 200g premixed flour for wet rice rolls
- 500 ml water (or as per instruction of the flour manufacturer)
For the fried shallots
- ½ bowl of thinly-sliced shallots
- 50ml cooking oil
For the filling
- 300g ground pork
- Wood ear mushrooms (per taste), finely-chopped
- 1 teaspoon of seasoning powder
- ½ teaspoon of sugar
- 1 teaspoon of finely-crushed black pepper
- ½ teaspoon of MSG
- 10ml cooking oil
1. Preparing the flour mixture for the rice roll sheets
- Place the flour in a mixing bowl and mix the water in, small amount at a time, until all the flour is dissolved.
- Put the flour mixture aside for use later.
2. Preparing fried shallots
- Heat a small saucepan then pour in about 50ml of cooking oil and wait until the oil is hot.
- Place all the thinly-sliced shallot into the saucepan. Don’t stir because you want to retain the thin slices of shallots. You can slightly shake the saucepan for the shallots to get deep in the oil.
- Fry the shallots under low heat until they start turning golden brown, then turn off the heat. Keep the shallots in the oil for a while until they are golden brown.
- Transfer fried shallots to a small bowl. They should be crispy and you can feel a good smell of them now.
3. Preparing the filling
- Use the saucepan of step 2, keep only a small amount of oil to cook the filling.
- Turn the heat back on and wait until the oil is hot.
Place all the ground pork into the saucepan, then put in the seasoning power, MSG and sugar.
- Stir the pork for the condiments to blend in well.
- When the pork is nearly done, place all the finely-chopped wood ear mushrooms into to the saucepan and stir for 1 more minute.
- Put the black pepper in and stir for 30 seconds then turn off the heat. Now the filling is ready for rolling.
4. Making the rice roll sheets and shaping the rolls
You will make one wet rice roll at a time by first making the rice roll sheet then adding filling and rolling. It is something similar to making this mango crepes. You also need to prepare a greased surface to do rolling.
- Heat a non-stick flat-bottom frying pan and grease the pan with some oil. You only need to grease the pan for the first time. When the pan is hot, you will cook the rice roll sheets under low heat.
- Stir the flour mixture in the mixing bowl to ensure no sediment. Pour about 1 ladle of flour mixture into the pan, near the side, then whirl the pan to spread flour all over the pan bottom in a thin layer.
- Cover the pan with a lid until the flour is done, about 1 minutes.
- Take off the lid and quickly turn the pan upside down on the greased surface that you have prepared. Do it quickly and firmly to remove the cooked sheet from the pan so as to lay the sheet flat on the surface.
- Place some filling in a long shape on the rice roll sheet, near the side facing you, and roll the sheet forward until you reach the other end. Hooray, you have just made one roll.
- Repeat to make the other rolls.
5. Serving the wet rice rolls
- Cut each rice roll into three parts and place the cut rolls on a plate.
- Sprinkle fried shallots on top. The amount of fried shallots is as per your taste.
- You can also add slices of Vietnamese pork ham to the rice roll plate just to have more flavor.
- Wet rice rolls pair well with sweet-sour-spicy fish sauce. If you don’t like fish sauce you can use soy sauce as a substitute but it is not as good.
Keywords: Vietnamese banh cuon, banh cuon, wet rice rolls