Low Fat Banh Cuon (Vietnamese Steamed Rice Rolls)

Delight your taste buds with this healthier take on a Vietnamese classic: Low Fat Banh Cuon (Vietnamese Steamed Rice Rolls). Featuring tender, translucent rice sheets made from a simple mixture of banh cuon rice flour and tapioca starch, these delicate rolls are filled with a savory blend of ground chicken, fragrant garlic, sweet onions, and earthy black fungus mushrooms. Steamed to perfection, this low-fat version skips traditional oil-heavy methods, utilizing nonstick cooking spray for a lighter yet authentic outcome. Serve warm with fresh bean sprouts, aromatic coriander, and optional garnishes like fried shallots or Vietnamese pork sausage for added crunch and flavor. Perfect as a guilt-free breakfast, appetizer, or light main course, these steamed rice rolls are a must-try for those seeking a wholesome and delicious culinary journey.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Banh cuon rice flour
• 0.5 cup Tapioca starch
• 2.5 cups Water
• 0.25 teaspoon Salt
• 0 Nonstick cooking spray
• 0.5 pound Ground chicken breast
• 1 small Onion, finely chopped
• 2 cloves Garlic, minced
• 0.25 cup Black fungus mushrooms, soaked and thinly sliced
• 1 tablespoon Fish sauce
• 0.25 teaspoon Black pepper
• 0.5 cup Bean sprouts
• 0.5 cup Fresh coriander leaves
• 2 Vietnamese pork sausage, sliced (optional garnish)
• 2 tablespoons Fried shallots (optional garnish)

Directions

Step 1

In a large mixing bowl, combine the rice flour, tapioca starch, 2.5 cups of water, and salt. Stir until the mixture is smooth and lump-free, then set aside for at least 15 minutes.

Step 2

Lightly coat a nonstick skillet with cooking spray and place over medium heat. Add the chopped onions and minced garlic, sautéing until translucent and fragrant, about 3 minutes.

Step 3

Add the ground chicken and cook until browned, breaking it up with a spatula. Stir in the sliced black fungus mushrooms, fish sauce, and black pepper. Mix well and cook for another 3 minutes until the mixture is cooked through. Set aside.

Step 4

Prepare a steaming station by filling a large pot with water and placing a large, flat plate on a rack that allows steam to circulate around it. Bring water to a gentle simmer.

Step 5

Stir the rice flour mixture again to ensure it's well combined. Lightly spray the plate with nonstick cooking spray.

Step 6

Pour a ladle of batter onto the prepared plate, tilting it to spread the batter into a thin, even layer. Cover the pot with a lid and steam for about 2-3 minutes, or until the rice sheet becomes translucent.

Step 7

With a spatula, carefully remove the rice sheet and place it on a lightly oiled flat surface. Add a spoonful of the chicken filling in a line at one end, then roll the rice sheet tightly to encase the filling.

Step 8

Repeat the process with the remaining batter and filling, ensuring the plate is lightly oiled each time.

Step 9

Serve the banh cuon rolls warm, garnished with Vietnamese pork sausage and fried shallots if using. Accompany with bean sprouts and fresh coriander on the side.

Nutrition Facts

Serving size	(1622.2g)

Amount per serving	% Daily Value*
Calories	2131.5

Total Fat 35.1g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 272.8mg	0%
Sodium 3146.9mg	0%
Total Carbohydrate 328.6g	0%
Dietary Fiber 12.8g	0%
Total Sugars 13.5g
Protein 118.0g	0%

Vitamin D 29.5IU	0%
Calcium 301.5mg	0%
Iron 11.3mg	0%
Potassium 2062.5mg	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: 15.0%

Protein: 22.5%

Carbs: 62.5%