Main Course

Bánh cuốn chay (Vietnamese Steamed Rice Rolls)

Original name: Bánh cuốn chay

Prep

30 mins

Cook

25 mins

Servings

VietnameseMediumBreakfastLunchDinnerVegetarianVeganDairy Free

About this dish

Bánh cuốn chay is the quiet, vegetarian cousin of Vietnam's beloved steamed rice rolls. In this version, silky sheets of rice batter are steamed until just set, then wrapped around a savoury filling of wood ear mushrooms, jicama, and fried shallots.

It's a dish that carries the warm, caramel-like aroma of shallots and the gentle comfort of a Hanoi breakfast, made entirely without meat. Serve with a bright, tangy dipping sauce and fresh herbs for a light but satisfying meal any time of day.

Ingredients

UK and US measurements are both included for every recipe.

Rice flour

grain

200 g

Imperial: 1 2/3 cups

Tapioca starch

grain

50 g

Imperial: 1/3 cup

Water

liquid

600 ml

Imperial: 2 1/2 cups

Salt

seasoning

1/2 tsp

Vegetable oil

fat

1 tbsp

Dried wood ear mushrooms

vegetable

20 g

Imperial: 3/4 oz

Jicama

vegetable

200 g

Imperial: 7 oz

Carrot

vegetable

1 small

Shallots

vegetable

3 cloves

Soy sauce

seasoning

1 tbsp

Sugar

seasoning

1 tsp

Black pepper

spice

1/4 tsp

Fried shallots

other

3 tbsp

Fresh herbs (mint, cilantro, perilla)

herb

1 handful

Dipping sauce (soy sauce, lime, sugar, chili)

seasoning

1/2 cup

Method

Soak mushrooms

PT20M

Soak the dried wood ear mushrooms in warm water for 20 minutes until softened. Drain, remove any hard stems, and finely chop.

Prepare filling

PT10M

Peel and finely dice the jicama and carrot. Finely chop the shallots. Heat 1 tbsp vegetable oil in a pan over medium heat, add shallots and cook until fragrant. Add jicama, carrot, and mushrooms; stir-fry for 5 minutes. Season with soy sauce, sugar, and black pepper. Remove from heat and set aside.

Make batter

PT15M

In a large bowl, whisk together rice flour, tapioca starch, water, and salt until completely smooth. Let the batter rest for 15 minutes.

Set up steamer

PT5M

Prepare a steamer with a flat, lightly oiled tray or a non-stick pan that fits inside. Bring water to a rolling boil. Lightly oil the surface.

Steam rice sheets

PT3M

Pour a thin layer of batter (about 1/4 cup) onto the heated tray, spreading evenly. Cover and steam for 2-3 minutes until the sheet is translucent and cooked through.

Fill and roll

PT10M

Carefully lift the steamed sheet onto a lightly oiled plate. Place 2 tablespoons of filling along one edge, then gently roll up. Repeat with remaining batter and filling.

Serve

PT2M

Arrange rolls on a platter, scatter with fried shallots and fresh herbs. Serve with dipping sauce on the side.

Equipment

Steamer with flat tray
Non-stick pan
Blender or whisk
Large bowl
Spatula

Nutrition facts

360 kcal

Calories

4 g

Protein

45 g

Carbohydrates

3 g

Fat

2 g

Fiber

480 mg

Sodium

Tips

Let the batter rest before steaming to allow the flour to hydrate fully, which gives a smoother, more pliable rice sheet.
Keep the steamer tray lightly oiled between each sheet to prevent sticking and tearing.
If you don't have a steamer, you can use a large non-stick pan with a lid and a little water at the bottom to create steam.
The filling can be made a day ahead and stored in the refrigerator, bring to room temperature before rolling.

Serving suggestions

Serve with a side of pickled carrots and daikon for crunch.
Pair with a light salad of fresh herbs and lettuce.
Offer extra dipping sauce on the side for those who like it saucier.

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Recipe by

Linh Tran

Specialises in Vietnamese cuisine

Linh Tran makes ca kho (caramelized fish) in a clay pot that has been in her family for 60 years.

Describe yourself in three words: Nostalgic, gentle, caramel smell.