Snack

Bánh Cuốn Tôm Thịt – Steamed Rice Paper Rolls with Shrimp, Pork & Crispy Shallots

Name: Bánh Cuốn Tôm Thịt – Steamed Rice Paper Rolls with Shrimp, Pork & Crispy Shallots
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Ingredients: 200 ml rice flour slurry (100g rice flour + 200 ml water, rested 30 min); 150 g peeled shrimp, finely chopped; 150 g pork (shoulder or belly), ground; 2 tbsp tapioca starch; 1 tbsp fish sauce; 1 tsp white pepper; 1 tbsp sesame oil; 60 g wood-ear mushrooms, rehydrated & thinly sliced; 50 g shallots, thinly sliced; 150 ml neutral oil (for frying shallots); 2 scallions, finely sliced; 15 g fresh mint & cilantro (mixed), chopped; For nuoc cham: 60 ml fish sauce, 2 tbsp lime juice, 1 tbsp coconut sugar, 1 clove garlic minced, 1 Thai chili sliced, 120 ml water

Delicate steamed rice cake rolls filled with a velvety shrimp-pork mousse enriched with tapioca starch, scattered with chewy wood-ear mushrooms and crispy fried shallots, served with both a pungent fish sauce dip and a cooling herb salad on the side. Each bite requires precision and yields refined texture.

609calper serving 18gprotein 46gcarbs 40gfat 30min prep 45min cook 4serves

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