Bánh cuốn Using Spring Roll Wrappers

Name: Bánh cuốn Using Spring Roll Wrappers
Cuisine: American
Ingredients: Thick spring roll wrappers; Ground pork (don’t use too much or it’ll be too rich); Dried shiitake mushrooms (to taste); Wood ear mushrooms (to taste, but use more than shiitake); Shallots; Fish sauce; Sugar; Lime; Garlic and chili (to taste)

Lyn lynnn @cook_1401

Enjoy for breakfast or whenever you're craving it!

Lyn lynnn @cook_1401

Enjoy for breakfast or whenever you're craving it!

Saved

Ingredients

Thick spring roll wrappers
Ground pork (don’t use too much or it’ll be too rich)
Dried shiitake mushrooms (to taste)
Wood ear mushrooms (to taste, but use more than shiitake)
Shallots
Fish sauce
Sugar
Lime
Garlic and chili (to taste)

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Steps

1

Finely chop the shiitake and wood ear mushrooms. They don’t need to be minced, just small pieces are fine.
2

Mix the ground pork, chopped shiitake, chopped wood ear mushrooms, and a little seasoning (don’t over-season since you’ll have dipping sauce) until well combined.
3

Cook the filling in a pan over medium heat until fully cooked. That’s your filling done!
4

Next, get ready to wrap the rolls. Fill a large, deep plate with a little water for dipping the wrappers. Use a flat plate or a cutting board for wrapping, and have a tray ready for the finished rolls.
5

Dip each spring roll wrapper in water until it softens. You can do one at a time or a few at once, but don’t do too many or they’ll stick. Lay the softened wrapper on the board, add a little filling, fold in the sides, and roll it up (either round or flat—flat uses less filling and isn’t as heavy).
6

Brush oil on the steamer basket and arrange the rolls inside. Brush a little more oil on top to keep them from sticking and drying out. Steam for 5–10 minutes after the water boils, since the filling is already cooked.
7

For the fried shallots, peel and thinly slice the shallots, then fry them in oil. As soon as they start to turn golden, remove them from the oil right away so they don’t burn and taste bitter.
8

For the dipping sauce, mix sugar, fish sauce, and lime juice, then add water to taste. Add garlic and chili if you like. (Some people prefer it with garlic, some without—adjust to your taste!)
9

Finally, enjoy! The wrapper won’t be as soft as traditional bánh cuốn, but it’s still delicious. Use what you have at home! At first, I worried the wrappers would be salty, but they’re not at all. Give it a try and enjoy!