Recently, many housewives share how to make banh cuon from dry rice paper ( bánh đa nem) on cooking groups. Reader Hung Giang said how to make rolls from dry rice paper is very convenient and quick, suitable for families who do not have much time to cook. In particular, when eaten, the taste is quite similar to traditional banh cuon made from ordinary rice flour
The crust: First, you prepare the rice paper rolls, a large bowl of water to make the crust. You drop the cake in turn into the bowl of water until the cake is soft, slightly cloudy, then gently take it out. Note to avoid dropping many cakes at the same time, making cakes stick together difficult to separate. The time to soak rice paper is about 1-2 minutes, the cake is soft, avoid leaving it too long to make the cake soft and easy to tear
Cake filling: Similar to traditional banh cuon, the filling is also made from ingredients such as ground meat, wood ear, green onions, and onions. Wood ear purchased is soaked in water, washed, and minced. Purple onions are sautéed in a pan, then add ground meat and wood ear mushrooms to the island until cooked. Finally add scallions, fish sauce, pepper to taste and then take out and prepare to roll the cake.
Roll and steam the cake: Spread the crust on a tray with a little cooking oil, add meat and roll it up, arrange on a plate. Finally, put the cake in the steamer for about 5 minutes to make the cake hot and soft. When enjoying, you can spread onion oil and some fried onions to make the rolls more attractive.
The sauce is mixed according to the taste of each family. You put warm water, fish sauce, sugar, lemon, garlic, minced chili in a bowl, season to taste, then add less ingredients to taste. A good bowl of dipping sauce must have a blend of all the flavors of sour, spicy, salty, and sweet.
Banh cuon is best when enjoyed while still hot. You arrange the rolls on a plate, add cucumber, herbs, bean sprouts, spring rolls as you like. When eating, you can pour the fish sauce into the plate and mix the ingredients or eat where you want, directly dipping the cake into the fish sauce bowl.
This “modern banh cuon” dish helps you save a lot of cooking time while still ensuring the typical flavor of traditional banh cuon. Ms. Trinh Pham shared: “The crust is made from rice paper rolls, so it’s very flexible, a bit chewy and not doughy. I think this type of roll cake is sometimes even more delicious than normal rolls.”