3 Simple Ways to Make Steamed Rice Rolls in a Non-Stick Pan, Tasty Like at the Restaurant

Mix the bánh cuốn batter

Add 150g of rice flour, 65g of tapioca flour, 500ml of water, 1 tablespoon of cooking oil, and 1/4 teaspoon of salt into a large bowl.

Then use a whisk to mix the ingredients until the batter is completely dissolved.

Prepare the filling

Heat a pan over medium heat, add 2 tablespoons of cooking oil to the pan, and sauté chopped shallots until fragrant and golden, then remove half of it to a bowl for serving.

Add minced meat, wood ear mushrooms, 1/4 teaspoon of seasoning, and 1/4 teaspoon of salt, stir-fry for about 4 – 5 minutes until the meat is cooked, taste and adjust seasoning if needed, then turn off the heat.

Make the sweet and sour fish sauce

Add 1 tablespoon of white sugar, 2 tablespoons of water, 1 tablespoon of fish sauce, chopped chili, and a little lime juice (if desired) into a bowl.

Stir well and adjust seasoning to suit your family’s taste.

Making pancakes

Place a pan on the stove over medium heat, brush oil on the surface of the pan, pour a ladle of batter into the pan, gently shake to spread the batter evenly, then cover with a lid.

After 20 – 25 seconds when the pancake is cooked, transfer it to a clean plate (oiled) and quickly pour batter into the pan for the second batch of pancakes.

On the pancake that has been transferred, scoop a tablespoon of meat filling on top, spread the meat evenly, and roll it up.

Repeat until all the batter is used.

Preparing side dishes

Cucumbers wash clean, cut into small sticks about 1 finger length.

Herbs wash clean, chop finely, Vietnamese pork sausage, fermented pork roll cut into small pieces about 1 finger length, bean sprouts blanched in boiling water for about 2 minutes until cooked.

Final Product

Arrange the rice rolls, herbs, cucumber, Vietnamese pork sausage, sour spring rolls, fried shallots on a plate and dip with mixed fish sauce, eat right away while still hot.

The rice rolls are soft and fragrant, with a delicious sweet filling, complemented by the herbs and sausage, making it very appealing. Show off your cooking skills to treat the whole family.

Mix the flour

You add 1/2 pack of pre-mixed rice roll flour into a bowl, add 500ml of water, 1 teaspoon of cooking oil, then stir well to dissolve the flour and let it rest for about 30 minutes.

Prepare the ingredients

Peel and slice the shallots. Wash and chop the herbs. Wash and chop the cucumber. Blanch the bean sprouts in boiling water for about 2 minutes, then remove and drain.

Soak the wood ear mushrooms in warm water for about 30 minutes until they expand, then rinse the mushrooms with cold water and drain. Next, chop and mince the wood ear mushrooms.

If you buy pork that hasn’t been minced, to remove the odor, soak it in diluted salt water for about 5 minutes, rinse with water a few times, then dry with a towel, and cut into bite-sized pieces about the length of a finger, then put it into a meat grinder and grind finely.

Stir-fry the filling

You place a pan on the stove over medium heat, add 100ml of cooking oil, wait for the oil to heat up, then add chopped shallots to sauté until fragrant. When the shallots turn golden, remove them and let them drain from the oil.

You place another pan on the stove over medium heat, add 1 tablespoon of cooking oil used for frying the shallots, add 1 tablespoon of fried shallots, then add minced meat and black mushrooms to stir-fry.

Season with 1 teaspoon of seasoning powder, 1/2 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of monosodium glutamate, stir-fry for about 4 – 5 minutes until the meat is cooked, taste and adjust the seasoning to your preference, then turn off the heat.

Prepare the dipping sauce

You place a pot on the stove over medium heat, add 3 tablespoons of sugar into the pot, cook until it melts and turns light yellow, then slowly add fresh coconut water, add 2 tablespoons of fish sauce, and 1 tablespoon of vinegar.

Turn off the heat and remove the pot to cool, squeeze in 1/2 tablespoon of lime juice and add finely chopped chili, taste and adjust to suit your family’s preference. The dipping sauce for the rice rolls should be slightly diluted, mildly sweet, with a light sourness.

Making rice rolls

You place a non-stick pan on the stove over medium heat, add 200ml of water to boil, then pour the water out, brush a layer of cooking oil, pour a ladle of batter into the pan, gently shake to spread the batter evenly, then cover with a lid.

After about 30 seconds, the rice roll is cooked; you pour the roll onto a plate or a clean cutting board (that has been brushed with oil) and quickly pour more batter into the pan to make the second batch of rolls.

On the rice roll that has been poured out, you scoop a tablespoon of meat filling, spread the meat evenly, and roll it up, repeating until the batter is finished.

Final product

The rice rolls are eye-catching and appealing, with a light fragrant aroma. The outer layer is thin and slightly chewy, combined with the meat and wood ear mushroom filling that is seasoned just right.

When you eat, you will feel the sweetness and the crunchy texture of the mushrooms. Dipping it in a bit of spicy fish sauce makes the dish even more irresistible.

This will be an attractive dish to treat friends and family!

Prepare the ingredients

Onion, garlic, and shallots are peeled, washed clean, and diced finely. Green onions are trimmed of roots and wilted leaves, washed clean, and chopped small.

Peel the cassava and carrot, wash them clean, and cut into thin strips. To remove excess water from the cassava and carrot, mix them in a bowl with 1/2 tablespoon of salt, let it sit for about 5 minutes, then rinse with water and squeeze out as much moisture as possible.

Soak the wood ear mushrooms in water for about 20 minutes to expand, then wash them clean, cut off the stems, and chop finely.

Sauté the meat filling mixture

Add 1 tablespoon of cooking oil to the pan, heat it up, then add chopped shallots and garlic to sauté until fragrant, then add ground meat and stir-fry until it is firm.

Once the meat is firm, add onions, scallions, cassava, and carrots to stir-fry with the meat. Season with 2 spoons of seasoning powder, 1 teaspoon of sugar, 1 teaspoon of ground pepper, stir well, then reduce the heat to low.

Remember to taste and adjust seasoning to your family’s preference, stir-fry until the filling is dry and no moisture remains.

Mix the batter and pour the pancakes

In a bowl, add 200g of flour, 200g of tapioca flour, and gradually pour in 800ml of filtered water while stirring to ensure the flour mixture is completely dissolved. Let the batter sit for about 20 minutes.

Place a non-stick pan on the stove, turn on high heat, and when the pan is hot, add 1 teaspoon of cooking oil, then scoop 1 ladle of batter into the pan, spreading it evenly.

Wait until the batter firms up and separates, then use a spatula to transfer the batter onto a banana leaf or a small plate, then place an appropriate amount of meat filling in the center of the pancake and roll it up. Repeat until all ingredients are used.

Final product

The cake made from wheat flour and tapioca flour has a chewy and soft outer layer, with rich meat filling and fresh, sweet vegetables. Enjoy the cake with sweet and sour fish sauce to enhance the flavor.

Additionally, to make the cake more appealing, you can eat it with bean sprouts, various herbs, cucumber, fried pork, steamed pork, … to avoid boredom and provide more nutrients.