By jphamskitchen
Bánh Cuốn - Vietnamese Pork Rice Rolls
29 steps
Prep:1hCook:4h
Updated at: Thu, 17 Aug 2023 05:37:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
75
High
Glycemic Load
47
High
Nutrition per serving
Calories404.4 kcal (20%)
Total Fat11.7 g (17%)
Carbs62.3 g (24%)
Sugars3.2 g (4%)
Protein12.4 g (25%)
Sodium683.4 mg (34%)
Fiber1.3 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Batter Ingredients
Pork Fillings ingredients
Instructions
Making the Batter
Step 1
Add Rice Flour and Tapioca Starch into a large bowl
Step 2
Add room temperature water then mix well
Step 3
Add boiling water, stir well
Step 4
Let batter sit for at least 30 minutes
Step 5
The flour will settle to the bottom
Step 6
Using a large ladle, remove the clear water without disturbing the flour then add water to a large measuring cup
Step 7
Replace the same amount of water that was removed with fresh water
Step 8
Add salt, mix well
Making the Pork Filling
Step 9
Soak the Wood ear mushroom for 30 minutes with hot water, drain, minced then set aside
Step 10
Minced 1 whole yellow onions, then set aside
Step 11
Heat up a large pan, add 2 Tbsp vegetable oil
Step 12
Add onions, sautéed for a couple minutes
Step 13
Add wood ear mushrooms, sautéed for a couple minutes
Step 14
Add ground pork, stir and breakup meat so it’s not in chunks
Step 15
fish sauce
Step 16
salt
Step 17
sugar
Step 18
black pepper
Step 19
Continue cooking until the meat is throughly cooked, turn off heat then set aside
Steamed Rice Rolls - Frying pan (Alternative way)
Step 20
If you don’t have a fabric cloth steamer, you can use a large frying pan
Step 21
Heat up frying pan on medium heat
Step 22
Add 1 Tbsp vegetable oil
Step 23
Add 1/4 cup batter into pan then swirl to evenly distribute, cover with lid
Step 24
Let cook for 2-3 minutes
Step 25
Have a large plate or cutting board ready
Step 26
Remove lid, flip pan upside onto plate or cutting board to remove the rice rolls
Step 27
Add the meat fillings to the center then roll up
Step 28
Serve with sliced Vietnamese Ham, Herbs with steamed Beansprouts mix, fried Shallots and Nuoc Cham
Step 29
Enjoy!
Notes
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