Watch how to make it here
Here is the easiest way to make Vietnamese steamed rice rolls! This rice paper hack cuts the prep and cooking time in half. Check out the recipe below!
A few notes:
- Look for rice paper with tapioca flour or starch listed in the ingredients. The tapioca flour/starch will allow the rice paper to retain its chewy texture during its time soaking in water.
- When soaking the rice paper, it is important to add one piece at a time otherwise it will stick together.
- Once the rice paper has softened and it is time to roll it, be gentle when lifting it as it is prone to ripping. No worries if it rips the first few times, you will get the hang of it with more practice.
- Serve with my vegan fish sauce recipe – link here. This can be made a few days in advance.
- The toppings listed below are optional but highly recommended for a complete and satisfying meal.
- Ground Omnipork was used for this recipe but any vegan ground mince will work.
- Wood ear mushrooms can typically be found dehydrated at most Asian grocery stores. Shitake mushrooms can be used as a substitute.
- Jicama adds a slight crunch to the recipe. If not available in your local grocery store, daikon radish can be used as a substitute.
Vietnamese Steamed Rice Rolls (Bánh cuốn chay)
- 10oz vegan ground pork or Omnipork
- 1/4 cup woodear mushrooms, rehydrated and minced
- 3oz jicama, finely diced
- 2 green onions, chopped, separate white ends from green ends
- 1 shallot, finely diced
- 1 tbsp vegetable oil
- 2 tsp mushroom seasoning
- 1 tbsp vegan oyster sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp black pepper
- Rice Rolls
- 1 tbsp oil
- 10 pieces rice paper
- 2 shallots bulbs (reserve 1/4 cup oil reserve for green onions)
- 1/4 cup vegetable oil
- Mint, chiffonade
- Basil, chiffonade
- 1 cup bean sprouts, blanched for 30 seconds
- 1 cucumber, thinly sliced
- Vegan Fish Sauce
- 2 tbsp sugar
- 4 tbsp hot water
- 2 tbsp white distilled vinegar
- 2 tbsp soy sauce
- Juice of 1 lime
- 4 bird eye chili pepper, roughly chopped
- 4 cloves garlic, minced
- Step 1 Soak dried woodear mushrooms in a bowl of hot water for 10 minutes. Once rehydrated, finely chop the wood ear mushrooms. Prep the jicama, shallots, and green onions. In a preheated skillet, add the vegetable oil. Add the shallots and white ends of the green onions. Saute for a few minutes before adding the jicama and wood ear mushrooms. After a couple minutes, add the vegan ground pork. Season with mushroom seasoning, vegan oyster sauce, soy sauce, sugar and black pepper. Fry for about 6-7 minutes. When done, add to a bowl and set aside to cool down.
- Step 2 In a large bowl, add 6 cups of room temperature water along with the vegetable oil. Add one piece of rice paper into the bowl at a time to prevent the pieces from sticking together. Allow it to soak for about 20 minutes.
- Step 3 Meanwhile, heat up 1/4 cup of vegetable oil in a saucepan and prep the shallots. Add the shallots to the saucepan and fry until the shallots are golden and crispy, about 7 minutes. Once ready, separate the shallots from the oil by pouring the oil through a fine-mesh sieve into a heat-proof bowl. Add the shallots to a paper-towel-lined plate to absorb any excess oil.
- Step 4 Prep the fresh mint, basil, and cucumber. Blanch the bean sprouts in a pot of boiling water for 30 seconds. Add to an ice bath and set aside. Combine the vegan fish sauce ingredients in a bowl.
- Step 5 At this point, the rice paper should have softened and the filling has cooled down. Using clean or gloved hands, gently pick up one piece of rice paper and lay it flat on a plate. Add 2 tablespoons of the filling to the center. Pick up the edge of the rice paper closest to you and roll forward. No need to fold in the sides. Roll and repeat until all rice paper and filling have been used.
- Step 6 In a parchment paper-lined steamer, add the rice rolls. Add cold water to the pot, top with the steamer, and heat up until the water begins to boil. Steam for about 4 minutes. Alternatively, brush the rice rolls lightly with oil and microwave for 1.5-2 minutes.
- Step 7 Top the rice rolls with mint, basil, and green ends of the scallion. Serve with vegan fish sauce, cucumber, and bean sprouts.