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Heat 1 tablespoon of oil in a pan over medium heat.

Add 1/2 a diced onion to the pan and sauté until softened, about 3-5 minutes.

Add 200 grams of ground chicken to the pan. Break it up with a spatula and cook until it is no longer pink, about 5-7 minutes.

Add 100 grams of chopped wood ear mushrooms to the chicken and onion mixture.

Season the mixture with 1 tablespoon of fish sauce, 1/2 teaspoon of sugar, and 1/4 teaspoon of pepper.

Stir well to combine all ingredients and continue to cook for a few minutes until the mushrooms are tender and the flavors have melded, about 3-5 minutes. Remove from heat.

Prepare a bowl of warm water.

Dip one round rice paper wrapper into the warm water for a few seconds until it is pliable.

Lay the softened rice paper wrapper flat on a clean surface or cutting board.

Place a small amount of the prepared chicken and mushroom filling near one edge of the rice paper wrapper.

Fold the edge of the rice paper over the filling.

Fold in the sides of the wrapper.

Roll the wrapper tightly from the bottom up to form a spring roll shape.

Repeat the process with the remaining rice paper wrappers and filling until all filling is used.

Arrange the prepared banh cuon rolls on a serving plate.

Garnish the rolls with fried shallots, fresh herbs, sliced cucumber, and bean sprouts.

Serve immediately with a side of Nuoc Cham dipping sauce.


Heat 1 tablespoon of oil in a pan over medium heat.

Add 1/2 a diced onion to the pan and sauté until softened, about 3-5 minutes.

Add 200 grams of ground chicken to the pan. Break it up with a spatula and cook until it is no longer pink, about 5-7 minutes.

Add 100 grams of chopped wood ear mushrooms to the chicken and onion mixture.

Season the mixture with 1 tablespoon of fish sauce, 1/2 teaspoon of sugar, and 1/4 teaspoon of pepper.

Stir well to combine all ingredients and continue to cook for a few minutes until the mushrooms are tender and the flavors have melded, about 3-5 minutes. Remove from heat.

Prepare a bowl of warm water.

Dip one round rice paper wrapper into the warm water for a few seconds until it is pliable.

Lay the softened rice paper wrapper flat on a clean surface or cutting board.

Place a small amount of the prepared chicken and mushroom filling near one edge of the rice paper wrapper.

Fold the edge of the rice paper over the filling.

Fold in the sides of the wrapper.

Roll the wrapper tightly from the bottom up to form a spring roll shape.

Repeat the process with the remaining rice paper wrappers and filling until all filling is used.

Arrange the prepared banh cuon rolls on a serving plate.

Garnish the rolls with fried shallots, fresh herbs, sliced cucumber, and bean sprouts.

Serve immediately with a side of Nuoc Cham dipping sauce.
