Vietnamese Steamed Rice Rolls (Bánh cuốn chay)

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:

  1. 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.
  2. When soaking the rice paper, it is important to add one piece at a time otherwise it will stick together.
  3. 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.
  4. Serve with my vegan fish sauce recipe – link here. This can be made a few days in advance.
  5. The toppings listed below are optional but highly recommended for a complete and satisfying meal.
  6. Vegan ground pork from OmniFoods was used for this recipe, but any vegan ground mince will work.
  7. Wood ear mushrooms can typically be found dehydrated at most Asian grocery stores. Shitake mushrooms can be used as a substitute.
  8. 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)

Prep Time

30 min

cooking time

12 min

Servings

2

total time

42 min

Difficulty

Ingredients

1
*Filling*
2
10oz vegan ground pork or Omnipork
3
1/4 cup woodear mushrooms, rehydrated and minced
4
1/4 cup jicama, finely diced
5
2 green onions, chopped, separate white ends from green ends
6
1 shallot, finely diced
7
1 tbsp vegetable oil
8
2 tsp mushroom seasoning
9
1 tbsp vegan oyster sauce
10
1 tbsp soy sauce
11
1 tbsp sugar
12
1 tsp black pepper
13
*Rice Rolls*
14
1 tbsp oil
15
10 pieces rice paper
16
*Toppings*
17
fried shallots
18
mint
19
basil
20
bean sprouts
21
cucumber

Cooking Instructions

1
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.
2
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.
3
Step 3
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 1-2 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.
4
Step 4
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.
5
Step 5
Top the rice rolls with mint, basil, and green ends of the scallion. Serve with vegan dipping sauce, cucumber, and bean sprouts.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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