Banh Cuon (rice rolls)

I was lucky enough to be able to cook with my grandma and write down her B A N H C U O N (rice rolls) recipe // My grandma has always been such a strong woman in so many ways and always adapts to new things so quickly. She’s worked at the hospital, has built her own garage (no power tools), she can sew just about anything and has the kindest heart... She’s a woman of so many talents, I love her so much.

INGREDIENTS for rice roll: 

⁃ 1.5 cups all purpose flour 

⁃ 1/2 cup rice flour 

⁃ 4 cups water 

⁃ 2 teaspoons cooking oil 

INGREDIENTS for filling:

⁃ 1 pound ground pork 

⁃ 1 medium white onion diced 

⁃ 1/2 cup black fungus mushrooms soaked in hot water then diced

⁃ 3 stems green onion diced

⁃ 1 teaspoon salt 

⁃ 1 teaspoon pepper 

⁃ 2 tablespoons aminos (soy sauce)

INGREDIENTS for toppings:

⁃ Cilantro 

⁃ Vietnamese ham (optional) 

⁃ Fried crunchy onion 

⁃ Fish sauce (instructions in my vermicelli bowl recipe) 

INSTRUCTIONS for rice roll:

1. Combine all ingredients and stir throughly.

2. In a medium size pan on medium heat, add a thin layer of batter making sure it spreads evenly.

3. Cover for 45 seconds then flip onto a plate. 

4. Add filling, roll both sides in then roll the whole rice roll. 

5. Repeat until all batter and filling is gone. 

INSTRUCTIONS for filling:

1. In a large pan on high heat add a little oil, ground pork, onion, salt and pepper. 

2. When meat is cooked add green onion and mushrooms then add soy sauce. 

*top rolls off with cilantro, Vietnamese ham, fried crunchy onion and fish sauce (in vermicelli bowl recipe).