Photograph of the finished Bánh cuốn từ bánh tráng

Vietnam · Bánh cuốn làm từ bánh tráng

Bánh cuốn từ bánh tráng

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice paper Rice paper 32 leaves
  • Photograph of Pork Pork 1.6 lb
  • Photograph of Wood ear mushrooms Wood ear mushrooms 3.5 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Crispy fried shallots Crispy fried shallots 3.5 oz
  • Photograph of Vietnamese pork sausage Vietnamese pork sausage 14.1 oz
  • Photograph of Bean sprouts Bean sprouts 11.3 oz
  • Photograph of Herbs Herbs 4.2 oz
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Sauté the minced pork with the soaked and chopped wood ear mushrooms and shallots for 8 minutes until drained.
  2. 2 Dip the rice paper in water very quickly, then spread it out on a greased surface.
  3. 3 Rice paper is used instead of rice paper for making spring rolls, so it only needs to be dipped briefly; soaking it for too long will cause it to fall apart.
  4. 4 Fill the rolls with the filling, roll them into flat strips, and place them in a steamer.
  5. 5 Steam for 4 minutes until the wrappers become translucent and soft like real spring rolls.
  6. 6 Pour fried shallots over the dish and serve with Vietnamese pork sausage, blanched bean sprouts, herbs, and sweet and sour fish sauce.

With an appliance

  • Microwave 37 min

    Replace step 5: arrange the rice paper rolls in a partially covered container and microwave at 700 W for 3 minutes; steps 1–4 and step 6 remain unchanged.

Start cooking