Vietnamese Rice Cake Wraps
These Vietnamese rice cake wraps, also known as Banh Cuon, are a delicious and traditional Vietnamese dish. They consist of thin rice flour crepes filled with savory ingredients and served with a flavorful dipping sauce.
Ingredients - Serves 4
- Dipping sauce - For serving
- Fresh herbs (such as cilantro, mint, and thai basil) - 1/2 cup, chopped
- Lettuce leaves - 8
- Vegetable oil - 2 tablespoons
- Sugar - 1 tablespoon
- Fish sauce - 2 tablespoons
- Shallots - 2, finely chopped
- Wood ear mushrooms - 1/4 cup, soaked and chopped
- Ground pork - 1/2 pound
- Mung bean sprouts - 1 cup
- Water - 1 1/2 cups
- Rice flour - 1 cup
Let's Get Started
- In a large bowl, whisk together the rice flour and water until smooth. Let the batter rest for 15 minutes.
- In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the shallots and cook until softened.
- Add the ground pork, wood ear mushrooms, fish sauce, and sugar to the skillet. Cook until the pork is cooked through and the mushrooms are tender. Set aside.
- Heat a non-stick skillet or crepe pan over medium heat. Brush the pan with a little vegetable oil.
- Pour a ladleful of the rice flour batter onto the pan and quickly swirl it around to form a thin crepe. Cook for about 1 minute, or until the edges start to lift.
- Place a small amount of the pork and mushroom filling onto the center of the crepe. Fold the sides of the crepe over the filling to form a roll. Repeat with the remaining batter and filling.
- Serve the rice cake wraps with lettuce leaves, fresh herbs, and dipping sauce.
- To eat, take a lettuce leaf, place a rice cake wrap on top, add some fresh herbs, and roll it up. Dip in the sauce and enjoy!
Dietary Info
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 5g
- Carbs: 40g
- Protein: 10g
- Sodium: 500mg
- Sugar: 2g
