Vegetarian Banh Cuon (Vietnamese Steamed Rice Rolls)

Delight your taste buds with this Vegetarian Banh Cuon, a light and flavorful Vietnamese dish that will transport you straight to the bustling streets of Hanoi. These delicate steamed rice rolls are made from a silky rice and tapioca flour batter, filled with a savory sauté of shiitake and wood ear mushrooms, onions, and garlic. Wrapped with care, these translucent crepes are served alongside crispy cucumber, vibrant mint and cilantro, and crisp lettuce for a refreshing contrast. A drizzle of tangy nuoc cham dipping sauce ties everything together, making each bite an explosion of umami and freshness. Perfect for a light lunch or a unique dinner starter, this plant-based recipe is an irresistible take on a Vietnamese classic.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams Rice flour
• 50 grams Tapioca flour
• 800 ml Water
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 150 grams Shiitake mushrooms
• 50 grams Wood ear mushrooms
• 1 small Onion
• 2 cloves Garlic
• 3 tablespoons Soy sauce
• 0.5 teaspoon Black pepper
• 1 medium Cucumber
• 50 grams Fresh mint leaves
• 50 grams Fresh cilantro leaves
• 1 head Iceberg lettuce
• 0 Nuoc cham dipping sauce

Directions

Step 1

1. In a large mixing bowl, combine the rice flour, tapioca flour, water, salt, and 1 tablespoon of vegetable oil. Whisk until smooth and set aside to rest for 15 minutes.

Step 2

2. Meanwhile, soak the wood ear mushrooms in hot water for about 10 minutes until rehydrated. Drain and finely chop them. Thinly slice the shiitake mushrooms.

Step 3

3. Finely chop the onion and mince the garlic.

Step 4

4. In a skillet over medium heat, add the remaining 1 tablespoon of vegetable oil. Sauté the onion and garlic until fragrant and the onion is translucent, about 2-3 minutes.

Step 5

5. Add the chopped mushrooms to the skillet. Stir-fry for about 5 minutes until the mushrooms have released their moisture and are slightly browned.

Step 6

6. Stir in the soy sauce and black pepper. Mix well and cook for another 2 minutes until everything is well combined. Remove from heat and set aside to cool.

Step 7

7. Heat a non-stick steamer or well-greased flat pan over medium heat.

Step 8

8. Pour a thin layer of the rice flour batter onto the pan, swirling to evenly coat the surface. Cover and steam for about 1 minute until the batter becomes translucent.

Step 9

9. Use a thin spatula to carefully remove the rice crepe from the pan, lay it on a clean surface, and spoon about 1 tablespoon of the mushroom filling onto one side. Roll the crepe over the filling to enclose it completely.

Step 10

10. Repeat steps 8-9 until all the batter and filling are used.

Step 11

11. Slice the cucumber into thin strips. Wash and pat dry the mint, cilantro leaves, and lettuce.

Step 12

12. Serve the banh cuon warm, garnished with cucumber, fresh herbs, and lettuce. Accompany with nuoc cham dipping sauce.

Nutrition Facts

Serving size	(2530.7g)

Amount per serving	% Daily Value*
Calories	1467.0

Total Fat 31.7g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 4630.4mg	0%
Total Carbohydrate 273.3g	0%
Dietary Fiber 27.3g	0%
Total Sugars 33.5g
Protein 37.3g	0%

Vitamin D 27IU	0%
Calcium 475.0mg	0%
Iron 13.7mg	0%
Potassium 2772.9mg	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: 18.7%

Protein: 9.8%

Carbs: 71.6%