Bánh cuốn lạnh

What to get ready

• Rice flour 400 g
• Tapioca starch 100 g
• Dried Shiitake Mushrooms 80 g
• Carrot 1.2
• Cucumber 240 g
• Soy sauce 80 ml
• Sesame oil 40 ml
• Roasted sesame seeds 40 g
• Oil 80 ml
• Spring onion 80 g

Method

1. 1 Mix the rice flour with the tapioca flour and 450 ml of water, then let it rest for 2 hours until the flour settles and becomes smooth.
2. 2 Spread each sheet of batter onto a steamer mold for 40 seconds, then spread it out on a greased tray.
3. 3 Sauté shiitake mushrooms and shredded carrots for 5 minutes to make the filling, then let it cool completely.
4. 4 Wrap the filling in the pastry and refrigerate for 20 minutes; the cold pastry rolls need to be sufficiently chilled to be chewy and not stick together.
5. 5 Mix soy sauce with sesame oil and roasted sesame seeds to make a dipping sauce, and serve with shredded cucumber.

With an appliance

• Microwave 55 min

  Replace step 2: spread a thin layer of batter on a greased plate, cover loosely, and rotate at 700 W for 50 seconds per sheet; steps 3–5 remain the same.