My Vietnamese mom hacked this hack even more | turns out good | banh cuon | steamed rice rolls

pork

🥗Healthier: tofu

💰Cheaper: ground chicken

Tofu offers a plant-based option, while ground chicken is often less expensive.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is leaner, and canned tuna is budget-friendly.

rice flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber, while all-purpose is often more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos is a cost-effective alternative.

Peel and finely chop the jicama.

Soak woodier mushrooms in hot water for 10-15 minutes.

In a pan, heat oil and add onions until translucent.

Add ground pork or chicken and cook for about 5 minutes.

Chop rehydrated mushrooms and add to the mixture, cooking for another 2 minutes.

Season the mixture with fish sauce and turn off the heat.

Soak rice paper in water for 30-60 seconds until soft.

Place the softened rice paper on a plate, add filling in the middle, and fold sides in.

Roll tightly to enclose the filling.

Brush oil on a plate and place rolls on it.

Steam the rolls for 60 seconds.

Top steamed rolls with bean sprouts, mint leaves, fried shallots, sliced cucumbers, and Vietnamese ham.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens