Dairy-Free Banh Cuon (Vietnamese Steamed Rice Rolls)

Delight in the delicate flavors and textures of Dairy-Free Banh Cuon, a Vietnamese classic reimagined for plant-based eaters. These silky, translucent steamed rice rolls are crafted from an easy-to-make batter of rice flour and tapioca starch, encasing a savory filling of crumbled tofu, sautéed mushrooms, and aromatic garlic and onions. Perfectly complemented by a tangy homemade sauce with lime juice, vegan fish sauce, and a hint of chili, this dairy-free version retains the essence of traditional banh cuon while catering to modern dietary needs. Quick to prepare and ideal for a light yet satisfying meal, these rice rolls are a versatile dish that can be enjoyed as an appetizer, main course, or brunch delight.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Rice flour
• 0.75 cup Tapioca starch
• 2.5 cups Water
• 0.5 teaspoon Salt
• 2 tablespoons Cooking oil
• 200 grams Firm tofu
• 150 grams Mushrooms (shiitake or button)
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Soy sauce
• 0.25 teaspoon Black pepper
• 2 tablespoons Cilantro, chopped (optional garnish)
• 3 tablespoons Vietnamese fish sauce or vegan alternative
• 1 tablespoon Lime juice
• 1 tablespoon Sugar
• 1 piece Chili, sliced (optional)

Directions

Step 1

In a large bowl, combine rice flour, tapioca starch, water, and salt. Mix well until it forms a smooth batter. Let it rest for 20 minutes.

Step 2

During the resting time, prepare the filling. Press the tofu between paper towels to remove excess moisture. Crumble it into small pieces.

Step 3

Finely chop the mushrooms and set aside.

Step 4

Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the chopped onions and garlic, sauté until fragrant.

Step 5

Add the crumbled tofu and mushrooms to the pan, stir well. Add soy sauce and black pepper, cooking for another 5 minutes or until the mushrooms are cooked and the mixture is well combined. Set aside.

Step 6

Prepare a large pot or a steaming device to steam the rice rolls.

Step 7

Grease a non-stick pan or flat steaming tray with a little oil. Pour a small amount of batter to form a thin layer, swirling to cover the entire surface.

Step 8

Steam for about 2-3 minutes, or until the rice sheet becomes translucent.

Step 9

Carefully remove the rice sheet and place it on a lightly oiled plate. Add a spoonful of filling along one edge and gently roll the sheet over the filling.

Step 10

Repeat the steaming and rolling process until all batter and filling are used.

Step 11

For the sauce, combine fish sauce (or vegan alternative), lime juice, sugar, chili, and a bit of water. Stir until sugar is dissolved.

Step 12

Serve the banh cuon warm, drizzled with sauce and garnished with chopped cilantro if desired.

Nutrition Facts

Serving size	(1571.2g)

Amount per serving	% Daily Value*
Calories	1871.7

Total Fat 40.2g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 6601.8mg	0%
Total Carbohydrate 339.8g	0%
Dietary Fiber 13.5g	0%
Total Sugars 33.0g
Protein 48.0g	0%

Vitamin D 0IU	0%
Calcium 449.3mg	0%
Iron 8.9mg	0%
Potassium 1243.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.9%

Protein: 10.0%

Carbs: 71.1%