Sugar-Free Banh Cuon (Vietnamese Steamed Rice Rolls)

Experience the delicate flavors of traditional Vietnamese cuisine with this Sugar-Free Banh Cuon recipe, a lighter take on classic steamed rice rolls. Crafted with a silky rice flour and tapioca starch batter, these translucent rolls are steamed to perfection and filled with a savory mixture of ground pork, earthy wood ear mushrooms, and fragrant shallots. Free from added sugars, this dish is ideal for health-conscious food lovers seeking authentic Asian flavors. Serve these delightful rolls alongside crisp bean sprouts, refreshing cucumber, aromatic fresh herbs, and tangy lime wedges for a vibrant, restaurant-quality meal right at home. Perfect as an appetizer or main course, this sugar-free banh cuon is both satisfying and guilt-free!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 250 grams Rice flour
• 50 grams Tapioca starch
• 750 ml Warm water
• 2 tablespoons Vegetable oil
• 1 teaspoon Ground black pepper
• 1 teaspoon Salt
• 300 grams Ground pork
• 30 grams Wood ear mushrooms, soaked and chopped
• 2 medium Shallots, finely chopped
• 2 tablespoons Fish sauce
• 1 tablespoon Soy sauce
• 100 grams Bean sprouts
• 1 medium Cucumber, julienned
• 1 bunch Fresh herbs (mint, cilantro, basil)
• 1 whole Lime wedges

Directions

Step 1

In a large mixing bowl, combine rice flour, tapioca starch, and salt. Gradually add warm water while stirring to ensure no lumps. Add 1 tablespoon of vegetable oil and let the batter rest for 20 minutes.

Step 2

In a skillet over medium heat, add the remaining tablespoon of vegetable oil. Sauté the chopped shallots until translucent.

Step 3

Add ground pork to the skillet and cook until browned. Mix in the chopped wood ear mushrooms and cook for another 3-5 minutes.

Step 4

Season the pork mixture with fish sauce, soy sauce, and black pepper. Remove from heat and set aside.

Step 5

Prepare a large pot or wok with a steamer insert. Lightly oil a thin, non-stick piece of cloth stretched over the mouth of the steamer.

Step 6

Once the water in the pot is boiling, pour a thin layer of batter over the cloth. Cover and steam for about 2-3 minutes until the batter turns translucent.

Step 7

Carefully remove the steamed rice sheet using a thin spatula and lay it on a greased plate.

Step 8

Spoon about 1 tablespoon of the cooked pork mixture onto one end of the steamed sheet and gently roll up the rice paper. Transfer to a serving plate.

Step 9

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

Step 10

Serve the Banh Cuon warm with bean sprouts, cucumber, fresh herbs, and lime wedges.

Nutrition Facts

Serving size	(1793.1g)

Amount per serving	% Daily Value*
Calories	2337.2

Total Fat 92.0g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 16.9g
Cholesterol 270mg	0%
Sodium 5658.9mg	0%
Total Carbohydrate 271.0g	0%
Dietary Fiber 13.1g	0%
Total Sugars 14.2g
Protein 106.8g	0%

Vitamin D 0IU	0%
Calcium 254.1mg	0%
Iron 10.0mg	0%
Potassium 1078.9mg	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: 35.4%

Protein: 18.3%

Carbs: 46.3%