Vegan Bánh Cuốn (Steamed Rice Rolls)
Vegan Bánh Cuốn (Steamed Rice Rolls)
Ingredients
For the Mushroom Filling
- 1/2 cup dried shiitake mushrooms, dried, for soaking
- 1/4 cup wood ear mushrooms, dried, for soaking
- 2 cups warm water, for soaking mushrooms
- 3 shallots, small, thinly sliced
- 1/2 cup cooking oil, plus more for brushing
- 1 cup button mushrooms, fresh, finely chopped
- 1/2 teaspoon salt, or to taste
- 1 teaspoon mushroom seasoning, or to taste
- 1/4 teaspoon pepper, or to taste
- 3 stalks spring onions, chopped
For the Rice Paper Rolls
- 12 round rice paper sheets, or as needed
- 4 cups warm water, for soaking rice paper
- 1 tablespoon cooking oil, for soaking water
For Serving
- 1 head lettuce, fresh
- 1 cucumber, sliced
- 1/2 cup fresh herbs, such as cilantro and mint
- 1/2 cup sweet and sour dipping sauce, nuoc cham
Instructions
- 1
Soak the dried shiitake mushrooms and wood ear mushrooms in 2 cups of warm water for at least 30 minutes, or until fully softened.
⏱️ 30 min
- 2
While mushrooms soak, thinly slice the shallots. Heat 1/2 cup of cooking oil in a small saucepan over medium heat. Add the sliced shallots and fry until they are lightly golden and crispy, about 5-7 minutes. Be careful not to burn them.
⏱️ 10 min
- 3
Using a fine-mesh strainer, carefully separate the fried shallots from the oil. Set aside both the crispy fried shallots and the flavored shallot oil. You will use both later.
⏱️ 2 min
- 4
Once softened, drain the shiitake mushrooms and wood ear mushrooms. Finely chop the shiitake mushrooms. In a food processor or by hand, finely chop the fresh button mushrooms and the rehydrated shiitake mushrooms together. Then, finely chop the rehydrated wood ear mushrooms.
⏱️ 10 min
- 5
Heat 1 tablespoon of the reserved shallot oil in a large pan or wok over medium heat. Add a small amount of diced onion (if using, or a pinch of shallots) and sauté until fragrant, about 1 minute. Add the chopped shiitake and button mushrooms and cook for 3-5 minutes, stirring occasionally, until they start to soften.
⏱️ 5 min
- 6
Add the chopped wood ear mushrooms to the pan. Season the mushroom mixture with salt, mushroom seasoning, and pepper to taste. Mix well and cook for another 2-3 minutes.
⏱️ 3 min
- 7
Stir in the chopped spring onions and remove the pan from the heat. Set the cooked mushroom filling aside to cool slightly.
⏱️ 2 min
- 8
Prepare your soaking station: Fill a large bowl with 4 cups of warm water and add 1 tablespoon of cooking oil. This helps prevent the rice paper from sticking. Prepare your rolling surface: Brush a plate and a clean, flat surface (like a wooden board or a large cutting board) with some of the reserved shallot oil.
⏱️ 3 min
- 9
Soak 2-3 sheets of round rice paper at a time in the warm, oiled water. The rice paper is ready when it becomes completely opaque and pliable, usually within 15-30 seconds. Do not oversoak.
⏱️ 5 min
- 10
Carefully lay a softened rice paper sheet flat on the oiled rolling surface. Place a portion (about 1-2 tablespoons) of the mushroom filling in the middle of the rice paper. Fold the bottom edge over the filling, then fold in the sides, and finally roll it up tightly from the bottom to create a compact roll.
⏱️ 10 min
- 11
Repeat the soaking, filling, and rolling process until all the mushroom filling is used. As you place the rolled Bánh cuốn on a plate, brush a little of the reserved shallot oil between each layer to prevent them from sticking to each other.
⏱️ 10 min
- 12
To cook the rolls, you have two options: 1) Steam them in a steamer basket over boiling water for 10 minutes, or 2) Microwave them on a microwave-safe plate for 3 to 5 minutes, or until heated through and soft.
⏱️ 10 min
- 13
Once cooked, use kitchen scissors to cut the Bánh cuốn into bite-sized pieces. Arrange them on a serving platter.
⏱️ 2 min
- 14
Serve immediately with fresh lettuce, sliced cucumber, and fresh herbs (such as cilantro and mint). Garnish generously with the crispy fried shallots prepared earlier. Provide a bowl of sweet and sour dipping sauce (nuoc cham) on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Bánh Cuốn (Steamed Rice Rolls)
For the Mushroom Filling
- 1/2 cup dried shiitake mushrooms, dried, for soaking
- 1/4 cup wood ear mushrooms, dried, for soaking
- 2 cups warm water, for soaking mushrooms
- 3 shallots, small, thinly sliced
- 1/2 cup cooking oil, plus more for brushing
- 1 cup button mushrooms, fresh, finely chopped
- 1/2 teaspoon salt, or to taste
- 1 teaspoon mushroom seasoning, or to taste
- 1/4 teaspoon pepper, or to taste
- 3 stalks spring onions, chopped
For the Rice Paper Rolls
- 12 round rice paper sheets, or as needed
- 4 cups warm water, for soaking rice paper
- 1 tablespoon cooking oil, for soaking water
For Serving
- 1 head lettuce, fresh
- 1 cucumber, sliced
- 1/2 cup fresh herbs, such as cilantro and mint
- 1/2 cup sweet and sour dipping sauce, nuoc cham
Instructions
- 1
Soak the dried shiitake mushrooms and wood ear mushrooms in 2 cups of warm water for at least 30 minutes, or until fully softened.
⏱️ 30 min - 2
While mushrooms soak, thinly slice the shallots. Heat 1/2 cup of cooking oil in a small saucepan over medium heat. Add the sliced shallots and fry until they are lightly golden and crispy, about 5-7 minutes. Be careful not to burn them.
⏱️ 10 min - 3
Using a fine-mesh strainer, carefully separate the fried shallots from the oil. Set aside both the crispy fried shallots and the flavored shallot oil. You will use both later.
⏱️ 2 min - 4
Once softened, drain the shiitake mushrooms and wood ear mushrooms. Finely chop the shiitake mushrooms. In a food processor or by hand, finely chop the fresh button mushrooms and the rehydrated shiitake mushrooms together. Then, finely chop the rehydrated wood ear mushrooms.
⏱️ 10 min - 5
Heat 1 tablespoon of the reserved shallot oil in a large pan or wok over medium heat. Add a small amount of diced onion (if using, or a pinch of shallots) and sauté until fragrant, about 1 minute. Add the chopped shiitake and button mushrooms and cook for 3-5 minutes, stirring occasionally, until they start to soften.
⏱️ 5 min - 6
Add the chopped wood ear mushrooms to the pan. Season the mushroom mixture with salt, mushroom seasoning, and pepper to taste. Mix well and cook for another 2-3 minutes.
⏱️ 3 min - 7
Stir in the chopped spring onions and remove the pan from the heat. Set the cooked mushroom filling aside to cool slightly.
⏱️ 2 min - 8
Prepare your soaking station: Fill a large bowl with 4 cups of warm water and add 1 tablespoon of cooking oil. This helps prevent the rice paper from sticking. Prepare your rolling surface: Brush a plate and a clean, flat surface (like a wooden board or a large cutting board) with some of the reserved shallot oil.
⏱️ 3 min - 9
Soak 2-3 sheets of round rice paper at a time in the warm, oiled water. The rice paper is ready when it becomes completely opaque and pliable, usually within 15-30 seconds. Do not oversoak.
⏱️ 5 min - 10
Carefully lay a softened rice paper sheet flat on the oiled rolling surface. Place a portion (about 1-2 tablespoons) of the mushroom filling in the middle of the rice paper. Fold the bottom edge over the filling, then fold in the sides, and finally roll it up tightly from the bottom to create a compact roll.
⏱️ 10 min - 11
Repeat the soaking, filling, and rolling process until all the mushroom filling is used. As you place the rolled Bánh cuốn on a plate, brush a little of the reserved shallot oil between each layer to prevent them from sticking to each other.
⏱️ 10 min - 12
To cook the rolls, you have two options: 1) Steam them in a steamer basket over boiling water for 10 minutes, or 2) Microwave them on a microwave-safe plate for 3 to 5 minutes, or until heated through and soft.
⏱️ 10 min - 13
Once cooked, use kitchen scissors to cut the Bánh cuốn into bite-sized pieces. Arrange them on a serving platter.
⏱️ 2 min - 14
Serve immediately with fresh lettuce, sliced cucumber, and fresh herbs (such as cilantro and mint). Garnish generously with the crispy fried shallots prepared earlier. Provide a bowl of sweet and sour dipping sauce (nuoc cham) on the side for dipping.
⏱️ 1 min