Banh Cuon Chay (Vegan Vietnamese Steamed Rice Rolls)

Banh Cuon Chay is a dish of paper-thin sheets of steamed rice batter, rolled around in a fragrant filling of crumbled tofu, carrots, and wood ear mushrooms, served with crispy shallots, fresh herbs, and a bright dipping sauce. It's gentle, nourishing, and completely beautiful.

Jump to:

• ❓What is Banh Cuon Chay?
• 💘Why You'll Love This Banh Cuon Chay
• 📝How to make Banh Cuon Chay
• 🥢Final Thoughts
• 📖 Recipe
• 💬 Reviews

❓What is Banh Cuon Chay?

Bánh Cuốn translates loosely as "rolled cake". It originates from northern Vietnam and is one of the most beloved breakfast dishes in the country.

Traditionally, the rice sheets are made by spreading a thin layer of rice batter over a piece of cloth stretched tightly over a pot of boiling water. This technique produces impossibly thin, almost translucent sheets that are steamed in seconds. The filling is classically minced pork and wood ear mushrooms, but the Chay version (vegetarian) replaces the meat with crumbled tofu and sweet carrots, while keeping the same crunchy texture of wood ear mushrooms.

These delicate rolls are served with a delectable sweet, sour, and savory nước mắm chấm, or a vegan fish sauce charactered with chilli, garlic, lime and sugar.

💘Why You'll Love This Banh Cuon Chay

• It's naturally gluten-free: rice flour and tapioca starch contain no gluten, making this suitable for most dietary needs.
• The filling is wholesome and balanced: tofu provides plant-based protein, carrots add natural sweetness and color, and wood ear mushrooms bring texture and minerals.
• It looks far more impressive than the effort involved. Once you've mastered the rice sheets, the whole dish comes together quickly and makes a stunning spread for guests.
• The flavours are light and fresh: nothing heavy, nothing overpowering. It's the kind of meal that leaves you feeling good rather than full.
• It's endlessly customisable: the filling, garnishes, and dipping sauce can all be adjusted to what you have on hand or what you love most.

Additionally, you can have these as toppings for banh cuon chay:

• Vegan Fried Spring Roll
• Vegan Deli Meat
• Oyster Mushroom Fritters

📝How to make Banh Cuon Chay

Ingredients

Crispy Shallots

• 4 shallots, thinly sliced
• ¼ cup neutral oil

Rice Batter

• 200 g rice flour
• 50 g tapioca starch
• 650 ml water
• ½ teaspoon salt
• 1 tablespoon reserved shallot oil

Filling

• 200 g firm tofu, crumbled
• 15 g dried wood ear mushrooms
• 1 small carrot, julienned
• 1 tablespoon reserved shallot oil
• 1 teaspoon mushroom seasoning
• ¼ teaspoon white pepper
• Salt to taste

Dipping Sauce

• 3 tablespoon vegan fish sauce (or soy sauce)
• 2 tablespoon sugar
• 6 tablespoon warm water
• Juice of ½ lime (or 2 tablespoon rice vinegar)
• 1 teaspoon minced garlic and chili pepper

To Serve

• Fresh herbs (mint, cilantro, Vietnamese coriander)
• 1 cucumber, thinly sliced
• Vegetarian ham (substitute with mock meat of choice)
• Bean sprouts (optional)

Instructions

Prepare the Batter

1. In a large bowl, whisk together the rice flour, tapioca starch, water, salt, and 1 tablespoon of reserved shallot oil until smooth.
2. Let the batter rest for 30 minutes.

Make the Crispy Shallots

1. Heat the oil over medium heat.
2. Fry the shallots until slightly golden.
3. Remove the shallots and set aside, reserving the shallot oil.

Prepare the Filling

1. Soak the wood ear mushrooms in hot water for 15 minutes until softened, then finely chop.
2. Heat the reserved shallot oil in a pan.
3. Sauté the mushrooms and carrot for 2–3 minutes.
4. Add the crumbled tofu and cook for another 3–4 minutes.
5. Season with mushroom seasoning, white pepper, and salt to taste. Set aside.

Make the Bánh Cuốn

1. Stir the batter well, as the flour will settle at the bottom.
2. Lightly grease a non-stick pan and heat over low heat.
3. Pour in just enough batter to create a very thin layer and quickly swirl the pan.
4. Cover with a lid and steam for 45–60 seconds, until the rice sheet turns translucent.
5. Carefully loosen the edges and flip the sheet onto a plate or board.
6. Add 1–2 tablespoons of filling near one edge and gently roll into a log.
7. Repeat with the remaining batter.

Garnish & Serve

Make the Dipping Sauce

1. Combine the soy sauce, sugar, warm water, and lime juice in a small bowl.
2. Stir until the sugar dissolves and adjust to taste.

Assemble

1. Arrange the banh cuon on a serving plate.
2. Top generously with crispy shallots.
3. Serve with fresh herbs, bean sprouts, and the dipping sauce on the side.

🎯Tips For Success:

• Stir the batter before every roll to prevent the starch from settling.
• If the batter thickens after resting, whisk in 1–2 tablespoons of water.
• Cook over low heat for the softest, silkiest rice sheets.
• The reserved shallot oil adds a subtle savory flavor and makes the rice rolls extra fragrant.

🥢Final Thoughts

Bánh Cuốn Chay doesn't impress with bold flavor, instead it's something quieter. A texture so delicate, a presentation so light, that you almost can't believe a dish this elegant came out of a home kitchen.

There's something about a plate of silky rice rolls, still steaming, scattered with golden shallots and a small bowl of dipping sauce on the side, that feels like a proper start to the day. It's light enough that you don't feel heavy afterwards, but nourishing enough to carry you through the morning without reaching for anything else. That balance is rare, and this banh cuon has it.

I keep coming back to banh cuon for breakfast and I also love how meditative the making of it is. Swirling the batter, lifting the lid to check the sheet, rolling carefully with a pair of chopsticks, those things ask you to slow down and pay attention. For me, that kind of cooking makes an ordinary morning feel considered. A few quiet minutes in the kitchen before the day begins, with something genuinely beautiful to show for it.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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