Appetizer

Bánh Cuốn Tôm—Shrimp & Pork Steamed Rice Paper Rolls with Fish Sauce Dip

Name: Bánh Cuốn Tôm—Shrimp & Pork Steamed Rice Paper Rolls with Fish Sauce Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 4 oz ground pork (or minced cooked pork); 6 large shrimp, peeled and deveined; 8 pieces thin rice paper (bánh cuốn sheets); 2 tablespoons fish sauce; 1 tablespoon palm sugar; 2 garlic cloves, minced; 1 shallot, thinly sliced and fried until crispy; 2 tablespoons fried crispy shallots (store-bought or homemade); 1 cup fresh mint leaves; 1 cup fresh cilantro; 2 tablespoons water; 2 tablespoons fresh lime juice; 1 Thai bird chili (or ⅛ teaspoon chili flakes); pinch of salt; salt and white pepper to taste

Soft steamed rice paper envelopes filled with poached shrimp, seasoned ground pork, fresh herbs, and crispy fried shallots. Served with a bright, simple fish sauce dipping sauce spiked with lime and chili. A Vietnamese appetizer that feels refined but requires no special skill—just assembly and gentle heat.

255calper serving 19gprotein 18gcarbs 13gfat 10min prep 10min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this