Vietnamese Delicate Rice Rolls (Printable)
Learn to make translucent rice sheets filled with seasoned pork, wood ear mushrooms, and aromatic herbs, served with tangy nuoc cham.
# What You'll Need:
→ Rice Batter
01 - 1 cup rice flour
02 - 2 tablespoons tapioca starch
03 - 2 tablespoons cornstarch
04 - 2 cups water
05 - 1/4 teaspoon salt
06 - 1 tablespoon vegetable oil
→ Pork and Mushroom Filling
07 - 7 ounces ground pork
08 - 1/2 cup dried wood ear mushrooms, soaked and chopped
09 - 1/2 cup yellow onion, finely chopped
10 - 2 cloves garlic, minced
11 - 1 tablespoon fish sauce
12 - 1/2 teaspoon black pepper
13 - 1 tablespoon vegetable oil
→ Garnishes
14 - 1/2 cup fried shallots
15 - 1 cup fresh cilantro leaves
16 - 1 cup bean sprouts
17 - 1 cucumber, thinly sliced
18 - Vietnamese pork sausage (cha lua), sliced
→ Nuoc Cham Dipping Sauce
19 - 3 tablespoons fish sauce
20 - 3 tablespoons lime juice
21 - 2 tablespoons sugar
22 - 1/2 cup warm water
23 - 1 clove garlic, minced
24 - 1 small red chili, sliced
# Directions:
01 - Whisk together rice flour, tapioca starch, cornstarch, salt, water, and vegetable oil in a bowl until completely smooth and free of lumps. Let the batter rest for at least 20 minutes to achieve proper consistency.
02 - Heat 1 tablespoon oil in a skillet over medium heat. Sauté onions and garlic until fragrant, about 1 minute. Add ground pork and cook until browned. Stir in chopped wood ear mushrooms, fish sauce, and pepper. Continue cooking for 2–3 minutes until fully cooked and fragrant. Remove from heat and set aside.
03 - Combine fish sauce, lime juice, sugar, and warm water in a small bowl, stirring until sugar completely dissolves. Add minced garlic and sliced chili. Taste and adjust seasoning as needed with additional lime juice or sugar.
04 - Bring water to a boil in a wide steamer or large sauté pan fitted with a nonstick cloth or silicone tray. Lightly oil the surface. Ladle approximately 1/4 cup batter onto the surface, swirling quickly to create an even, thin layer. Cover and steam for 1–2 minutes until the sheet is set and translucent.
05 - Gently slide a thin spatula under the cooked rice sheet and transfer it to a lightly oiled plate. Place a spoonful of pork filling along one edge. Roll tightly, enclosing the filling completely. Repeat with remaining batter and filling.
06 - Arrange finished rolls on a serving platter. Top generously with fried shallots, fresh cilantro, bean sprouts, cucumber slices, and Vietnamese pork sausage if using. Serve immediately with nuoc cham dipping sauce on the side for the best texture and flavor.
# Expert Advice:
01 -
- These delicate rice rolls taste like comfort food wrapped in silk, with a texture that absolutely melts in your mouth
- The balance of savory filling and bright herbs creates the kind of complex flavor that makes people pause and ask what exactly they're eating
02 -
- Your batter should be thinner than crepe batter almost like heavy cream because thick batter creates chewy rubbery rolls instead of delicate ones
- Work quickly once you lift each steamed sheet because they dry out fast and become impossible to roll without cracking
03 -
- Room temperature ingredients especially the water in your batter prevent the starch from seizing up and creating those tiny lumps that ruin your smooth texture
- Practice your rolling technique with a few sacrificial sheets because getting the pressure right takes some trial and error