Vietnamese Steamed Rice Rolls with Pork and Mushrooms

Be the first to rate

(No Ratings Yet)

Loading...

These delicate Vietnamese steamed rice rolls feature a whisper-thin rice flour wrapper encasing a savory pork and wood ear mushroom filling. Served with sliced Vietnamese ham, fresh herbs, and a tangy fish sauce dipping sauce, they make a light yet satisfying meal perfect for brunch or a casual dinner.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 12 gFat
• 3 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 9 gSugar
• 22 gProtein
• 1180 mgSodium
• 420 mgPotassium
• 65 mgCalcium
• 2 mgIron
• 12 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the rice batter

• 1 1/2 cups rice flour
• 1/4 cup tapioca starch
• 2 cups water
• 1/2 tsp salt
• 1 tbsp vegetable oil

For the pork filling

• 1/2 lb ground pork
• 1/2 oz dried wood ear mushrooms, rehydrated and finely chopped
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp freshly ground black pepper
• 2 green onions, thinly sliced

For the dipping sauce (nuoc cham)

• 1/4 cup fish sauce
• 1/4 cup warm water
• 3 tbsp sugar
• 2 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 Thai chili, thinly sliced

For serving

• 8 oz Vietnamese pork sausage (cha lua), thinly sliced
• 2 cups fresh bean sprouts, blanched
• 1 cucumber, thinly sliced
• 1 cup mixed fresh herbs (cilantro, Vietnamese mint, perilla)
• 2 tbsp crispy fried shallots, for garnish

Directions

1. Whisk rice flour, tapioca starch, salt, and water together until completely smooth. Stir in the vegetable oil, cover, and let rest at room temperature for at least 30 minutes to allow the flour to fully hydrate.
2. While the batter rests, prepare the filling. Heat a small skillet over medium heat and sauté shallots and garlic in a splash of oil until fragrant, about 1 minute. Add the ground pork and cook, breaking it up, until just cooked through, about 4 minutes.
3. Stir in the chopped wood ear mushrooms, fish sauce, sugar, and black pepper. Cook for another 2 minutes, then fold in the green onions. Remove from heat and let cool slightly.
4. Prepare the dipping sauce by whisking fish sauce, warm water, sugar, and lime juice together until the sugar dissolves. Stir in the minced garlic and sliced chili. Set aside to let the flavors meld.
5. Set up a steamer pot with a wide, flat surface, such as a round cake pan lined with a damp cheesecloth. Bring water to a boil. Stir the batter well, then ladle about 1/4 cup onto the cloth, spreading it into a thin, even circle.
6. Cover and steam for 60 to 90 seconds, until the rice sheet is set and translucent. Carefully lift the sheet off the cloth and transfer to a clean work surface.
7. Spoon about 1 1/2 tablespoons of the pork filling in a line along one edge of the warm rice sheet. Fold the sides in and roll tightly to enclose the filling. Place seam-side down on a platter and repeat with the remaining batter and filling, lightly oiling the cloth between rolls.
8. Arrange the steamed rolls on a serving platter alongside the sliced Vietnamese sausage, blanched bean sprouts, cucumber slices, and fresh herbs. Sprinkle with crispy fried shallots.
9. Serve immediately with the dipping sauce on the side, allowing guests to drizzle or dip the rolls to taste.

Cook’s Notes

• The batter must rest for at least 30 minutes to ensure smooth, non-cracking rolls—don't skip this step.
• If you don't have a traditional cloth-lined steamer, use a flat non-stick pan placed over simmering water and cover with a lid for a similar effect.
• Wood ear mushrooms provide the essential chewy texture; dried shiitakes can be used in a pinch but will change the flavor profile.
• Serve the rolls immediately after steaming for the softest texture, as they tend to firm up as they cool.
• For a shortcut, use store-bought rice paper wrappers softened in warm water, though the texture will differ from authentic bánh cuốn.

You might also like

Asian

Vietnamese Crab and Tomato Rice Noodle Soup

Asian

Crispy Vietnamese Fried Spring Rolls

Desserts

Vietnamese Caramel Custard

Asian

Hue-Style Spicy Beef and Pork Noodle Soup