Cooking with Morgane
☰   Cooking with MorganeWelcome
×
HomeAll the Recipes
Follow My Recipes on YoutubeFollow me on InstagramFollow me on Facebook


Français      中文


 
Home  ❯  Recipes

Vietnamese Rice Roll - Banh Cuon

The right dosages for the dough and stuffing

These salty treats can be enjoyed at any time. Before eating, each guest sprinkles them with fried shallots and adds some spring roll dipping sauce 'Nuoc Cham'. In this dish the sweetness and softness of the cake combines with the crunchy of fried shallots, the bamboo shoots and the wood ear mushrooms.

The traditional technique of baking the batter is to pour it on a fabric stretched over a pot where water boils. I prefer to simply use a nonstick pan. Enjoy the rolls just after making them, but you can also keep them in the fridge for one day or two and reheat them in the microwave. Bon appétit.

Ingredients for 12 Rolls

    Batter

    • 200g rice flour
    • 200g tapioca starch
    • ½ tsp salt
    • 5cl vegetable oil
    • 1L water

    Filling

    • 300g ground pork
    • 20g dried wood ear mushrooms
    • 200h bamboo shoot
    • 1 onion
    • 2 garlic cloves
    • 1 tbsp oyster sauce
    • 1 tbsp fish sauce
    • ½ tsp salt
    • 4 tbsp vegetable oil


    Vietnamese Rice Roll - Banh Cuon
    Fried shallots
    Fried shallots
    Vietnamese Rice Roll - Banh Cuon
    Share this recipe:


    Spring Roll Dipping Sauce - 'Nuoc Cham'

    Spring Roll Dipping Sauce - 'Nuoc Cham'

    Super easy to make at home

    Go to the Recipe

    Follow my recipes !

    Follow My Recipes on YoutubeFollow me on InstagramFollow me on Facebook
    © Copyright 2015- Cooking With Morgane - Bounnhing Boualavong. All rights reserved.