Vietnamese mushroom and tofu rice rolls

Name: Vietnamese mushroom and tofu rice rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 180 g Rice flour; 430 g Water; 30 g Rapeseed oil; 80 g Onion; 80 g Carrot; 60 g Dry mung bean glass noodles; 200 g Tofu; 12 g Dried wood ear mushrooms; 120 g Cucumber; 100 g Lettuce; 25 g Soy sauce; 40 g Lime juice; 14 g Sugar; 3 g Salt; 1 g Black pepper

Thin covered-pan rice-flour rolls filled with tofu, wood-ear mushrooms and glass noodles, served with fresh greens and a tangy soy dip.

Estimated total time: 45 minutes2 portionsAbout 750 kcal per portion

Vietnamese rice rolls on a plate with sauce — Photo: ebifry (Flickr) · CC BY 2.0 · Photo source. The photographed roll filling and sauce cannot be identified; the measured recipe uses tofu, mushrooms and a soy-lime dip.

Ingredients for 2 portions

180 g Rice flour
430 g Water
30 g Rapeseed oil
80 g Onion
80 g Carrot
60 g Dry mung bean glass noodles
200 g Tofu
12 g Dried wood ear mushrooms
120 g Cucumber
100 g Lettuce
25 g Soy sauce
40 g Lime juice
14 g Sugar
3 g Salt
1 g Black pepper

Method

Soak 12 g dried wood-ear mushrooms and 60 g dry mung-bean glass noodles separately in hot water for 10 minutes; drain and chop finely. Dice 80 g onion and 200 g tofu, grate 80 g carrot, slice 120 g cucumber and wash 100 g lettuce. Mix 180 g rice flour with 400 g water and 10 g rapeseed oil into a pourable batter; stir again before every ladleful.
Heat 15 g rapeseed oil in a pan. Cook the onion and carrot for 3 minutes, then add the drained mushrooms and noodles for 5 minutes. Add tofu, 2 g salt and 1 g pepper and cook a further 3 minutes until hot. Mix 25 g soy sauce, 40 g lime juice, 14 g sugar and the remaining 30 g water for a dipping sauce.
Lightly grease a small nonstick pan with the remaining 5 g oil. Pour in one eighth of the batter, swirl thin, cover and cook about 1–2 minutes until set. Slide the sheet onto a clean board, put one eighth of the hot filling in the centre and fold into a roll. Repeat for eight rolls; serve four per person with cucumber, lettuce and the measured dipping sauce.

Adapted from Lisa Le’s family bánh cuốn chay method, scaled down to eight covered-pan rolls for two people. Unlike dry rice-paper spring rolls, these sheets are cooked from liquid rice-flour batter. The 45-minute estimate includes the 10-minute noodle/mushroom soak and sequential pan cooking; a smaller pan may take longer. Plain tofu and mung-bean noodles are cooked here. The Commons photograph shows bánh cuốn with a red sauce but its filling and sauce are not verifiably vegan; this measured version uses a soy-lime dip. Soy sauce brings soy and gluten. Calories and timing are editorial estimates.

Bánh cuốn chay

Allergens and ingredient checks

Listed allergens: gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Lisa Le / The Viet Vegan — Bánh cuốn chay

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