Banh Cuon Steamed Rice Rolls with Pork and Mushroom Filling

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate steamed rice sheets wrapped around savory ground pork and fragrant shiitake mushrooms, served with a light dipping sauce. This Vietnamese recipe, ready in about 75 minutes, pairs rice flour, tapioca starch, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 30 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 cup rice flour, 1/4 cup tapioca starch, and 2 1/2 cups water until smooth. Let the batter rest for 30 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 3 minced shallots and sauté until fragrant and golden, about 2 minutes.
  3. Step 3: Add 8 oz ground pork, 4 soaked and chopped shiitake mushrooms, 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp salt. Cook, breaking up the meat, until fully cooked and fragrant, about 5-7 minutes. Set filling aside.
  4. Step 4: Prepare a large non-stick skillet or flat pan over medium heat. Lightly oil the surface.
  5. Step 5: Pour about 1/4 cup of the rice batter into the pan, swirling to form a thin, even layer. Cover and steam for 2 minutes until the rice sheet becomes translucent and cooked through.
  6. Step 6: Carefully slide the rice sheet onto a clean surface. Spoon 2 tbsp of the pork and mushroom filling along one edge, then roll tightly like a crepe. Repeat with remaining batter and filling.
  7. Step 7: Serve the banh cuon rolls warm, garnished with fresh cilantro and accompanied by 1/2 cup nuoc cham dipping sauce for dipping.

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