Vietnamese · Lunch, Dinner
Banh cuon chay (steamed rice rolls with mushroom and tofu)
Delicate steamed rice-flour rolls filled with mushroom and tofu, served with dipping sauce.
- Calories
- 594 kcal
- Protein
- 29 g
- Carbs
- 77 g
- Fat
- 19 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: soy.
Ingredients
- 70 g Rice flour
- 120 g Firm tofu
- 120 g Mushrooms
- ¾ shallot Shallots
- 2 cloves Garlic
- 1 tbsp Tamari (gluten-free)
- 1¼ tsp Sugar
- ½ tbsp Sunflower oil
- ¼ cucumber Cucumber
- 6 g Mint
Method
- Whisk the rice flour with 250ml water and a pinch of salt into a thin batter.
- Fry the shallot and garlic in the oil for 2 minutes, add mushroom and crumbled tofu and cook 5 minutes until dry, season with a little tamari.
- Pour a thin layer of batter into a lightly oiled non-stick pan, cover and steam-fry 2 minutes until set.
- Spoon the mushroom filling along the middle and roll up gently, repeat with the remaining batter.
- Whisk tamari, sugar and a splash of water for dipping, and serve the rolls with cucumber and mint.
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