Steamed Vietnamese Rice Rolls (Bánh Cuốn) with Pork and Mushrooms

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Delicate, thin steamed rice rolls filled with a savory mixture of ground pork and wood ear mushrooms, served with fresh herbs and a tangy 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.

Ingredients

• 1 cup rice flour
• 1/4 cup tapioca starch
• 2 1/2 cups water
• 1/2 lb ground pork
• 1/4 cup, soaked and chopped dried wood ear mushrooms
• 2, finely minced shallots
• 2 tbsp fish sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1/4 cup fresh cilantro leaves
• 2 tbsp fried shallots
• for serving lettuce leaves
• 1/2 cup nuoc cham dipping sauce

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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 batter rest 30 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 2 finely minced shallots and sauté until fragrant, about 2 minutes. Add 1/2 lb ground pork and 1/4 cup chopped soaked wood ear mushrooms, cooking until pork is no longer pink, about 5 minutes. Stir in 2 tbsp fish sauce and 1 tsp sugar, then remove from heat.
3. Step 3: Prepare a steamer with a flat tray or skillet surface. Lightly oil the surface, pour a thin layer (about 1/4 cup) of the rice batter evenly over it, and steam for 2 minutes until the rice sheet is translucent and cooked through.
4. Step 4: Using a spatula, carefully lift the rice sheet, place it on a plate, and spoon 2-3 tbsp of the pork mixture onto one end. Roll it up tightly. Repeat with remaining batter and filling.
5. Step 5: Serve bánh cuốn on a bed of fresh lettuce leaves, topped with 2 tbsp fried shallots and 1/4 cup fresh cilantro leaves, alongside 1/2 cup nuoc cham dipping sauce for dipping.