Rice Noodle Rolls with Pork, Shrimp and Wood Ear Mushrooms

Bánh Cuốn


Preparation info

  • Difficulty


  • Makes


    rolls (3 bites each)

Appears in

These rolls use a special recipe for the noodle sheets (bánh ướt, as they are called in Vietnam). The tapioca flour added ensures the noodle sheet is very tender and elastic with a desirable stretch. The rolls hold together best when they’re filled while the noodle is still warm. Though they’re best eaten as soon as they’re made, however they can be made ahead and steamed for a few minutes to bring them back to their original texture. A mixture of ground pork and ground shrimp makes the best filling.


  • cup Rice flour
  • ¼ cup Tapioca starch
  • ¼ tsp. Kosher salt
  • 2 cups Water
  • 1 tsp. Vegetable oil
  • as needed Vegetable oil spray or extra oil for greasing the plate
  • 2 pieces Dried wood ear mushrooms, about 2 inches (5 cm.) in diameter each
  • 1 tbsp. Vegetable oil
  • 3 large Shallots, minced
  • ½ lb. (227 g.) Coarsely ground pork and/or shrimp, ideally ¼-inch (0.6 cm.) grind
  • 1 clove Garlic, minced
  • 1 tbsp. Fish sauce (nước mấm)
  • 1 tsp. Granulated sugar
  • 1 recipe Scallion Oil
  • 1 recipe Vietnamese Lime dipping sauce (Nước Chấm)
  • ¼ cup Mint leaves
  • ¼ cup Cilantro leaves
  • ¼ cup Fried shallots or store bought


  1. Prepare Rice Noodle Batter: In a large bowl whisk together the rice flour, tapioca starch, and salt. Add water and oil whisk until you have a perfectly smooth batter (it will be very thin, like milk). If there are any lumps strain through a fine wire mesh sieve. Set batter aside for at least 30 minutes.
  2. Prepare filling: Soak mushrooms in warm water for 30 minutes. Drain, squeeze out excess moisture, trim any hard nodules; mince mushrooms. Marinate ground pork and shrimp with garlic, fish sauce and sugar. Heat small skillet over medium heat with vegetable oil. Add shallots and cook until translucent, add mushrooms, and pork; stir-fry until cooked through, making sure to break up pork if it sticks together into clumps.
  3. Set up Work Area: Next to a burner on the stove, set up baking sheet coated liberally with oil, a small bowl with scallion oil, two medium plates (flat area 6 inches or 15 cm. in diameter) brushed with scallion oil, a heatproof brush or spray oil, a heat-proof rubber spatula, a small ladle or tablespoon, and a roll of plastic wrap.
  4. Set up a steamer large enough to hold an 8-inch (20 cm.) diameter plate over the highest heat possible. You need to be able to steam a single layer on a plate. A makeshift steamer will also work fine. Place plate on steamer tray as level as possible, brush or spray with oil.
  5. Make Noodles Sheets: Pre-heat plate in covered steamer for 3 minutes. Whisk batter to re-distribute settled flour. Spoon 3 to 4 tablespoons of batter of batter onto plate, use back of spoon to spread out into a very thin even layer, about - inch (0.1 cm. to 0.3 cm.) thick, adjusting plate level as needed. Cover steamer and cook 8 minutes or until you can press with tip of finger to feel bounce back. It will have an opaque appearance throughout. Carefully remove hot plate. Cool to room temperature.
  6. Fill the Rolls as You Make Sheets: Place second plate in steamer to pre-heat and immediately fill the previously cooked sheet with 1 heaping tablespoon of filling. Place the filling in the center of bottom third of the sheet. Roll up like a spring roll or burrito, folding bottom over filling, and folding the sides in to center before rolling into a cylindrical shape. Transfer to scallion-oil brushed plate, repeat this process with remaining batter and filling, leaving ½ inch or 1.3 cm. between each roll, brushing each roll with scallion oil, and keeping them covered with plastic wrap.
  7. Re-heat, Garnish and Serve: If you were able to resist eating all of them as you went, now is the time to re-heat them in the steam to bring back that soft, just-made texture. Only 3 to 5 minutes is needed in steamer. Sprinkle them with fried shallots before serving them with Nước Chấm sauce.