Photograph of the finished Bánh cuốn lạnh

Vietnam · Bánh cuốn lạnh chấm nước tương

Bánh cuốn lạnh

1 hr Hands-on time + 2 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 14.1 oz
  • Photograph of Tapioca starch Tapioca starch 3.5 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.8 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Cucumber Cucumber 8.5 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.4 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Spring onion Spring onion 2.8 oz

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.

Start cooking