How to Cook Rice Rolls | Vegetarian Banh Cuon


Oh, anything for a quick meal.

One of the typically Asian things that I love is their rice rolls. I did a search on the net for information but there is very little about how one should use these wondrous silky long roll-noodles. There is some information about how to make them at home – maybe one day – including a YouTube demonstration. But not much about buying them ready made and preparing them.

So this is how I like to eat Banh Cuon – Rice Rolls – Chinese and Vietnamese. When you buy them, look for the plain ones – you may encounter ones that include dried prawns. Locally, a maker makes ones that have the wonderful colours of chives and grated vegetables in the rolls. Very nice.

Apparently, in Vietnamese Banh means pastry and Cuon means rolled, so as far as indicating its origin or how to use them, the name is quite enigmatic.

I have always steamed them, topped them with herbs and veges and served with a sauce. Play with your own favourite sauces and include other Asian style toppings. Here goes:


Rice Rolls

Source: My own recipe
Cuisine: Asian – Chinese and Vietnamese
Prep Time: 5 mins
Cook Time: 5 mins
Serves: 6 or more people

Wok or large saucepan
Steaming basket

250g packet of Banh Cuon – Rice Rolls

Sesame oil – keep it light, just a tspn or 2
Hoisin Sauce or a light soy
Hua Tiao Chiew (a Chinese rice cooking wine) or Chinese black vinegar
Sweet chilli sauce or 1 chilli diced small

Coriander, chopped
Chinese chives, chopped
bean sprouts
grated carrot
grated diakon (white) radish
spring (green) onions, sliced
Chinese dried Woodear Mushrooms, soaked for 10 minutes and then sliced (optional)

071001-023.jpgBoil a little water in the bottom of a wok or deep pan. Place the rolls on a plate inside the steamer and cover with the steamer lid. Place the steamer with the rolls into the wok or pan, ensuring it sits over the boiling water. Steam for 5 minutes or until they are warmed through and silky shiny.

Meanwhile, combine the soy, sesame oil, Hua Tiao Chiew and sweet chilli sauce, mixing the quantities to suit your taste.

When the noodles are done, divide them between plates, sprinkle the chopped herbs, bean sprouts, carrot, daikon, sliced mushrooms and green onions over the rolls. Spoon the sauce over them, and serve.

If you like you can heat a little sesame oil, just a couple of Tblspns, and pour the hot oil over the top of the rolls and toppings before you add the sauce. In this case, there is no need to add extra sesame oil to the sauce.

You can eat them alone, but if you wanted more, a lovely Asian salad would work well. Throw any left over herbs into the salad.

Yum! Fast. Eat. Enjoy.


From The Asian Recipes Series


About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 10 Mid Spring, Asian, Fast Food, Lentils - Grains - Rice - Nuts, VEGETARIAN and tagged , , , , , , , , , , , , , . Bookmark the permalink.

10 Responses to How to Cook Rice Rolls | Vegetarian Banh Cuon

  1. foodieguide says:

    This looks super delicious! I rarely cook, but I might make this one weekend. I think a dollop of my favourite XO sauce would go nicely with it. Do you like/have you tried XO sauce? Helen Yuet Ling


  2. VegeYum says:

    Hi Helen, no real cooking involved with rice rolls. How good is that! XO sauce is good, but as it is made from dried shrimps, I don’t do it these days.


  3. I love getting these during dim sum. Especially when the dim sum cart ladies whip out their big shears to snip them in half.

    I miss dim sum. Here, there are not enough vegetarian options to make it worth while. I am loving the thought of the shears, though.


  4. Tess says:

    My Chinese friend pan fries these. They are delicious any way you cook them.

    I have never tried this! I love them so much steamed, but I will try this. Thanks for the hint, Tess.


  5. ana says:

    too many ingredients keep it simple


  6. Pingback: April, 2003. Sweet Chilli Sauce. Combing through The Archives | Heat in the Kitchen

  7. Pingback: Seasonal Cooking for October, Wherever You Are (Part 1) | A Life (Time) of Cooking

  8. Pingback: May, 2003. Tofu, Black Cloud Ear Fungus, Asian Herb and Sesame Salad. From The Archives | Heat in The Kitchen

  9. Pingback: Squared Tofu – What to do with Deep Fried Tofu: A quick recipe | A Life (Time) of Cooking

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s