Chicken Rice Paper Bánh Cuốn
Chicken Rice Paper Bánh Cuốn
Ingredients
For the Bánh Cuốn
- 12 sheets rice paper
- 1 pound ground chicken, cooked and seasoned
- 1/2 cup shredded carrots
- 1/2 cup mushrooms, finely chopped
- 2 tablespoons green onions, chopped, for filling
- 2 tablespoons cilantro, chopped, for filling
For Serving and Garnish
- 1/4 cup fresh cilantro, leaves, for garnish
- 1/2 cup dark sauce, for serving
- 2 tablespoons chili oil, with crispy bits, or to taste
- 1 tablespoon toasted sesame seeds
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Prepare the chicken filling: In a bowl, combine the cooked ground chicken, shredded carrots, finely chopped mushrooms, 2 tablespoons of chopped green onions, and 2 tablespoons of chopped cilantro. Mix well.
⏱️ 5 min
- 2
Set up your steaming station: Place a metal ring or a steamer rack inside a large pan. Add about 1 inch of water to the pan, ensuring the water level is below the top of the ring/rack. Place a heatproof plate on top of the ring/rack.
⏱️ 2 min
- 3
Prepare the rice paper rolls: Lay one sheet of rice paper flat on a clean cutting board. Place about 2-3 tablespoons of the chicken and vegetable filling onto the lower center of the rice paper sheet.
⏱️ 1 min
- 4
Fold the bottom edge of the rice paper over the filling. Then, fold in both side edges of the rice paper towards the center. Roll the rice paper tightly upwards from the bottom to create a spring roll shape.
⏱️ 1 min
- 5
Carefully transfer the prepared roll onto the heatproof plate in the steaming pan. Repeat steps 3 and 4 to make additional rolls, placing them on the plate without overcrowding (you may need to steam in batches).
⏱️ 5 min
- 6
Steam the rolls: Cover the pan with a lid and bring the water to a boil. Steam the rolls for 5-7 minutes, or until the rice paper becomes translucent and the filling is heated through.
⏱️ 7 min
- 7
Prepare for serving: While the rolls are steaming, pour the dark sauce into your serving bowl and arrange the fresh cilantro leaves at the bottom.
⏱️ 1 min
- 8
Serve and garnish: Carefully transfer the steamed rolls to the serving bowl, arranging them over the sauce and cilantro. Spoon chili oil with crispy bits generously over the rolls, then sprinkle with toasted sesame seeds and chopped green onions.
⏱️ 2 min
- 9
Serve immediately. For easier consumption, you can use kitchen shears to cut the rolls into smaller, bite-sized pieces.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Rice Paper Bánh Cuốn
For the Bánh Cuốn
- 12 sheets rice paper
- 1 pound ground chicken, cooked and seasoned
- 1/2 cup shredded carrots
- 1/2 cup mushrooms, finely chopped
- 2 tablespoons green onions, chopped, for filling
- 2 tablespoons cilantro, chopped, for filling
For Serving and Garnish
- 1/4 cup fresh cilantro, leaves, for garnish
- 1/2 cup dark sauce, for serving
- 2 tablespoons chili oil, with crispy bits, or to taste
- 1 tablespoon toasted sesame seeds
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Prepare the chicken filling: In a bowl, combine the cooked ground chicken, shredded carrots, finely chopped mushrooms, 2 tablespoons of chopped green onions, and 2 tablespoons of chopped cilantro. Mix well.
⏱️ 5 min - 2
Set up your steaming station: Place a metal ring or a steamer rack inside a large pan. Add about 1 inch of water to the pan, ensuring the water level is below the top of the ring/rack. Place a heatproof plate on top of the ring/rack.
⏱️ 2 min - 3
Prepare the rice paper rolls: Lay one sheet of rice paper flat on a clean cutting board. Place about 2-3 tablespoons of the chicken and vegetable filling onto the lower center of the rice paper sheet.
⏱️ 1 min - 4
Fold the bottom edge of the rice paper over the filling. Then, fold in both side edges of the rice paper towards the center. Roll the rice paper tightly upwards from the bottom to create a spring roll shape.
⏱️ 1 min - 5
Carefully transfer the prepared roll onto the heatproof plate in the steaming pan. Repeat steps 3 and 4 to make additional rolls, placing them on the plate without overcrowding (you may need to steam in batches).
⏱️ 5 min - 6
Steam the rolls: Cover the pan with a lid and bring the water to a boil. Steam the rolls for 5-7 minutes, or until the rice paper becomes translucent and the filling is heated through.
⏱️ 7 min - 7
Prepare for serving: While the rolls are steaming, pour the dark sauce into your serving bowl and arrange the fresh cilantro leaves at the bottom.
⏱️ 1 min - 8
Serve and garnish: Carefully transfer the steamed rolls to the serving bowl, arranging them over the sauce and cilantro. Spoon chili oil with crispy bits generously over the rolls, then sprinkle with toasted sesame seeds and chopped green onions.
⏱️ 2 min - 9
Serve immediately. For easier consumption, you can use kitchen shears to cut the rolls into smaller, bite-sized pieces.
⏱️ 1 min