Banh Cuon Vietnamese Silky Rice Rolls (Printable)

Create delicate Vietnamese rice rolls with savory pork filling and aromatic herbs for an authentic breakfast experience.

# What You Need:

→ Rice Batter

01 - 1 cup rice flour
02 - 2 tablespoons tapioca starch
03 - 2 tablespoons cornstarch
04 - 2 cups water
05 - 1/4 teaspoon salt
06 - 1 tablespoon vegetable oil

→ Pork and Mushroom Filling

07 - 7 ounces ground pork
08 - 1/2 cup dried wood ear mushrooms, soaked and chopped
09 - 1/2 cup yellow onion, finely chopped
10 - 2 cloves garlic, minced
11 - 1 tablespoon fish sauce
12 - 1/2 teaspoon black pepper
13 - 1 tablespoon vegetable oil

→ Garnishes

14 - 1/2 cup fried shallots
15 - 1 cup fresh cilantro leaves
16 - 1 cup bean sprouts
17 - 1 cucumber, thinly sliced
18 - Vietnamese pork sausage (cha lua), sliced

→ Nuoc Cham Dipping Sauce

19 - 3 tablespoons fish sauce
20 - 3 tablespoons lime juice
21 - 2 tablespoons sugar
22 - 1/2 cup warm water
23 - 1 clove garlic, minced
24 - 1 small red chili, sliced

# How-To Steps:

01 - Whisk together rice flour, tapioca starch, cornstarch, salt, water, and vegetable oil in a bowl until completely smooth and lump-free. Let the batter rest for at least 20 minutes to achieve proper consistency.
02 - Heat 1 tablespoon oil in a skillet over medium heat. Sauté onions and garlic until fragrant, about 1 minute. Add ground pork and cook until browned throughout. Stir in chopped wood ear mushrooms, fish sauce, and pepper. Continue cooking for 2–3 minutes until fully cooked and aromatic. Remove from heat and set aside.
03 - Combine fish sauce, lime juice, sugar, and warm water in a small bowl, stirring until sugar completely dissolves. Add minced garlic and sliced chili. Taste and adjust balance of sweet, sour, and salty as desired.
04 - Bring water to a boil in a wide steamer or large sauté pan. Place a nonstick cloth or silicone tray on top, lightly oiled. Ladle approximately 1/4 cup batter onto the surface, swirling quickly to create an even thin layer. Cover and steam for 1–2 minutes until the sheet is set and translucent with a glossy appearance.
05 - Gently slide a thin spatula under the cooked rice sheet and transfer to a lightly oiled plate. Place a spoonful of filling along one edge and roll tightly into a cylinder. Repeat with remaining batter and filling, stacking finished rolls on a plate.
06 - Arrange completed rolls on a serving platter. Generously top with fried shallots, fresh cilantro, bean sprouts, cucumber slices, and sliced Vietnamese pork sausage. Serve immediately with bowls of nuoc cham dipping sauce on the side.

# Expert Tips:

01 -
  • The incredibly delicate texture you cannot achieve with store-bought versions
  • A complete meal in one bite with satisfying textures and flavors
  • The fun of mastering a traditional Vietnamese technique at home
02 -
  • Batter consistency must be thin like crepe batter or sheets will be tough
  • Letting the batter rest prevents tearing during steaming
  • Work quickly once the sheet is cooked or it becomes difficult to roll
03 -
  • Keep a bowl of water nearby to wet your spatula between rolls
  • Oil your work surface and hands to prevent sticking
  • Work in batches if serving a crowd to maintain optimal texture

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