Gluten-Free Banh Cuon (Vietnamese Steamed Rice Rolls)

Delicate, tender, and filled with savory goodness, this gluten-free Banh Cuon (Vietnamese Steamed Rice Rolls) offers a tantalizing twist on a beloved Vietnamese classic. Perfect for those seeking a gluten-free alternative, this recipe uses a combination of rice flour, tapioca flour, and cornstarch to create silky, translucent rice sheets that are steamed to perfection. Stuffed with a flavorful mixture of ground pork, fragrant shallots, garlic, and earthy wood ear mushrooms, these rolls are as satisfying as they are beautiful. Serve them warm, garnished with fresh herbs like cilantro or mint, and paired with nuoc cham, a tangy Vietnamese dipping sauce, for a dish that’s light, vibrant, and irresistibly authentic. Whether you're recreating the flavors of Vietnam or exploring gluten-free Asian dishes, these steamed rice rolls are an unforgettable culinary delight.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 110 grams rice flour
• 30 grams tapioca flour
• 10 grams cornstarch
• 600 ml water
• 2 tablespoons vegetable oil
• 0.5 teaspoons salt
• 200 grams ground pork
• 5 grams dried wood ear mushrooms
• 2 medium shallots
• 2 cloves garlic
• 0.25 teaspoons black pepper
• 2 tablespoons fish sauce
• 0 to taste fresh herbs (cilantro, mint, or basil)
• 0 for serving nuoc cham (Vietnamese dipping sauce)

Directions

Step 1

In a large mixing bowl, whisk together rice flour, tapioca flour, cornstarch, and salt.

Step 2

Gradually add water to the flour mixture, whisking continuously until smooth. Let the batter rest for at least 30 minutes.

Step 3

Soak dried wood ear mushrooms in warm water for 15 minutes, then drain and finely chop.

Step 4

Finely chop the shallots and garlic.

Step 5

In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add shallots and garlic, sauté until fragrant.

Step 6

Add ground pork and cook until browned. Stir in chopped mushrooms, black pepper, and 1 tablespoon of fish sauce. Cook for another 2-3 minutes until well combined. Set aside the filling.

Step 7

Fill a large pot with water and bring it to a simmer. Lightly oil the bottom of a flat, shallow plate or a non-stick pan lid that fits above the pot for steaming.

Step 8

Pour a thin layer of batter onto the oiled plate and place over the simmering pot. Cover and steam for 1-2 minutes until the rice sheet is translucent.

Step 9

Carefully transfer the steamed rice sheet onto a clean work surface. Place a spoonful of filling in the center, fold the sheet over the filling to encase it, and roll gently.

Step 10

Continue steaming the remaining rice sheets and forming rolls until all batter and filling are used.

Step 11

Serve the gluten-free Banh Cuon warm, garnished with fresh herbs, and accompanied by nuoc cham dipping sauce.

Nutrition Facts

Serving size	(1168.2g)

Amount per serving	% Daily Value*
Calories	1477.2

Total Fat 69.1g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 180mg	0%
Sodium 4649.1mg	0%
Total Carbohydrate 147.7g	0%
Dietary Fiber 9.0g	0%
Total Sugars 11.5g
Protein 65.7g	0%

Vitamin D 0IU	0%
Calcium 180.6mg	0%
Iron 5.0mg	0%
Potassium 531.6mg	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: 42.1%

Protein: 17.8%

Carbs: 40.0%