Ever-Green Vietnamese Tips: Steamed Rice Rolls / Banh Cuon

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.

Soak each rice paper individually in water to hydrate them, making sure they don't stick together.

Use a deep skillet filled with water to soak the rice papers.

Wiggle and turn the rice papers to ensure they are fully submerged.

Let the rice papers hydrate until they become soft and pliable.

Place each hydrated rice paper on a baking sheet.

Add your filling below the midline of the rice paper.

Bring the two side flaps of the rice paper to meet in the middle.

Roll the rice paper from the bottom up to enclose the filling.

Repeat the process until you have a plate full of rolled rice papers ready to cook.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens