Lazy Banh Cuon
Lazy Banh Cuon
Ingredients
For Assembly and Garnish
- 1 package round rice paper wrappers, as needed
- 1 cup fried shallots, for garnish
- 1 cup fresh herbs, for garnish
- 1 cucumber, sliced, for garnish
- 1 cup bean sprouts, for garnish
- 1 cup Nuoc Cham, dipping sauce
Instructions
- 1
Heat 1 tablespoon of oil in a pan over medium heat.
⏱️ 1 min
- 2
Add 1/2 a diced onion to the pan and sauté until softened, about 3-5 minutes.
⏱️ 5 min
- 3
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.
⏱️ 7 min
- 4
Add 100 grams of chopped wood ear mushrooms to the chicken and onion mixture.
⏱️ 1 min
- 5
Season the mixture with 1 tablespoon of fish sauce, 1/2 teaspoon of sugar, and 1/4 teaspoon of pepper.
⏱️ 1 min
- 6
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.
⏱️ 5 min
- 7
Prepare a bowl of warm water.
⏱️ 1 min
- 8
Dip one round rice paper wrapper into the warm water for a few seconds until it is pliable.
⏱️ 1 min
- 9
Lay the softened rice paper wrapper flat on a clean surface or cutting board.
⏱️ 1 min
- 10
Place a small amount of the prepared chicken and mushroom filling near one edge of the rice paper wrapper.
⏱️ 1 min
- 11
Fold the edge of the rice paper over the filling.
⏱️ 1 min
- 12
Fold in the sides of the wrapper.
⏱️ 1 min
- 13
Roll the wrapper tightly from the bottom up to form a spring roll shape.
⏱️ 1 min
- 14
Repeat the process with the remaining rice paper wrappers and filling until all filling is used.
⏱️ 10 min
- 15
Arrange the prepared banh cuon rolls on a serving plate.
⏱️ 2 min
- 16
Garnish the rolls with fried shallots, fresh herbs, sliced cucumber, and bean sprouts.
⏱️ 3 min
- 17
Serve immediately with a side of Nuoc Cham dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lazy Banh Cuon
For Assembly and Garnish
- 1 package round rice paper wrappers, as needed
- 1 cup fried shallots, for garnish
- 1 cup fresh herbs, for garnish
- 1 cucumber, sliced, for garnish
- 1 cup bean sprouts, for garnish
- 1 cup Nuoc Cham, dipping sauce
Instructions
- 1
Heat 1 tablespoon of oil in a pan over medium heat.
⏱️ 1 min - 2
Add 1/2 a diced onion to the pan and sauté until softened, about 3-5 minutes.
⏱️ 5 min - 3
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.
⏱️ 7 min - 4
Add 100 grams of chopped wood ear mushrooms to the chicken and onion mixture.
⏱️ 1 min - 5
Season the mixture with 1 tablespoon of fish sauce, 1/2 teaspoon of sugar, and 1/4 teaspoon of pepper.
⏱️ 1 min - 6
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.
⏱️ 5 min - 7
Prepare a bowl of warm water.
⏱️ 1 min - 8
Dip one round rice paper wrapper into the warm water for a few seconds until it is pliable.
⏱️ 1 min - 9
Lay the softened rice paper wrapper flat on a clean surface or cutting board.
⏱️ 1 min - 10
Place a small amount of the prepared chicken and mushroom filling near one edge of the rice paper wrapper.
⏱️ 1 min - 11
Fold the edge of the rice paper over the filling.
⏱️ 1 min - 12
Fold in the sides of the wrapper.
⏱️ 1 min - 13
Roll the wrapper tightly from the bottom up to form a spring roll shape.
⏱️ 1 min - 14
Repeat the process with the remaining rice paper wrappers and filling until all filling is used.
⏱️ 10 min - 15
Arrange the prepared banh cuon rolls on a serving plate.
⏱️ 2 min - 16
Garnish the rolls with fried shallots, fresh herbs, sliced cucumber, and bean sprouts.
⏱️ 3 min - 17
Serve immediately with a side of Nuoc Cham dipping sauce.
⏱️ 1 min