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Vietnamese Steamed Rice Rolls (Bánh Cuốn Chay) Recipe (with Video)

Fish-free, Tree nut free, Egg-free

Discover our Vietnamese Steamed Rice Rolls (Bánh Cuốn Chay) Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 20min


- Basil, chiffonade
- 1 cup Bean sprouts, blanched for 30 seconds
- 4 Bird eye chili pepper, roughly chopped
- 1 tsp Black pepper
- 1 Cucumber, thinly sliced
- 4 clove Garlic, minced
- 2 Green onions, chopped, separating white ends from green ends
- 4 Tbs Hot water
- 1 Lime, (juiced)
- Mint, chiffonade
- 2 tsp Mushroom seasoning
- 1 Tbs Oil
- 10 piece Rice paper
- 1 Shallot, finely diced
- 2 blub Shallots
- 1 Tbs Soy sauce
- 2 Tbs Soy sauce
- 1 Tbs Sugar
- 2 Tbs Sugar
- 1 Tbs Vegan oyster sauce
- 0.25 cup Vegetable oil
- 1 Tbs Vegetable oil
- 2 Tbs White distilled vinegar
- 0.25 cup woodear mushrooms
- 3 oz jicama
- 10 oz vegan ground pork
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1. Soak dried woodear mushrooms in a bowl of hot water for 10 minutes. Once rehydrated, finely chop the woodear mushrooms. Prep the jicama, shallots, and green onions. In a preheated skillet, add the vegetable oil. Add the shallots and white ends of the green onions. Saute for a few minutes before adding the jicama and woodear mushrooms. After a couple minutes, add the vegan ground pork. Season with mushroom seasoning, vegan oyster sauce, soy sauce, sugar and black pepper. Fry for about 6-7 minutes. When done, add to a bowl and set aside to cool down.
2. In a large bowl, add 6 cups of room temperature water along with the vegetable oil. Add one piece of rice paper into the bowl at a time to prevent the pieces from sticking together. Allow it to soak for about 20 minutes.
3. Meanwhile, heat up 1/4 cup of vegetable oil in a saucepan and prep the shallots. Add the shallots to the saucepan and fry until the shallots are golden and crispy, about 7 minutes. Once ready, separate the shallots from the oil by pouring the oil through a fine mesh sieve into a heat proof bowl. Add the shallots to a paper-towel lined plate to absorb any excess oil.
4. Prep the fresh mint, basil, and cucumber. Blanch the bean sprouts in a pot of boiling water for 30 seconds. Add to an ice bath and set aside. Combine the vegan fish sauce ingredients in a bowl.
5. At this point, the rice paper should have softened and the filling has cooled down. Using clean or gloved hands, gently pick up one piece of rice paper and lay it flat on a plate. Add 2 tablespoons of the filling in the center. Pick up the edge of the rice paper closest to you and roll forward. No need to fold in the sides. Roll and repeat until all rice paper and filling has been used.
6. In a parchment paper lined steamer, add the rice rolls. Add cold water to the pot, top with the steamer, and heat up until the water begins to boil. Steam for about 4 minutes. Alternatively, brush the rice rolls lightly with oil and microwave for 1.5-2 minutes.
7. Top the rice rolls with mint, basil, and green ends of the scallion. Serve with vegan fish sauce, cucumber, and bean sprouts.

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