Bánh Cuốn (Vietnamese Dumplings)

Banh Cuon
Bánh Cuốn (Vietnamese Dumplings)

gluten free meat lactose free

Vietnamese rice papers
lukewarm water
1/2 zucchini, grated
4-5 mushrooms, chopped
1 big carrot, grated
2 spring onions, chopped
2 garlic gloves, grated
125 ml veggie stock
1-2 red chilies, chopped
2 tsp soy sauce
2 pn cumin
2 pn curry powder
sesame oil
1 handfull cashew or peanuts
1 bunch fresh coriander

One of our favorite vietnamese snacks are Bánh cuốn. Bánh cuốn is made from a thin, wide sheet of steamed fermented rice batter filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and minced shallots. Sides for this dish usually consist of chả lụa (Vietnamese pork sausage), sliced cucumber, and bean sprouts, with the dipping sauce which is fish sauce called nước chấm. Sometimes, a drop of cà cuống, which is the essence of a giant water bug, Lethocerus indicus, is added to the nước chấm for extra flavor, although this ingredient is scarce and quite expensive. This light spring rolls version is eaten by Vietnamese people for breakfast or as a light midnight snack. It´s a good dish to use the things you want to get rid of. In general you can add anything you like. Just be creative. Our Bánh cuốn is a vegan Version without meat.

Mix veggies with soy sauce, cumin and curry powder.
Soak 1 rice paper in the lukewarm water for 20-30 seconds.
You´ll get the right feeling for the rice paper after making a few! It depends on the kind of rice paper and how warm the water is.
Put the soaked rice paper on a chopping board and place the filling in the middle.
Then roll the Bánh Cuốn like you do when you make spring rolls.
Dab the rolls and the bamboo steam baskets with sesame oil.
Put the rolls in the steam basket.
Put the baskets in the fridge for 30 minutes after rolling the Bánh Cuốn .
Steam them for 5-6 minutes.
Serve them with the crashed nuts and the herbs.
Season with soy Sauce and serve with fresh salad and chilis.

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