Banh Cuon Chay (Steamed Rice Rolls with Mushroom and Tofu)
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Ingredients
- 150 g rice flour
- 30 g cornflour
- 200 g firm tofu
- 15 g dried shiitake mushrooms
- 2 shallots
- 2 tbsp gluten-free soy sauce (tamari)
- 80 g beansprouts
- 1 cucumber
- 1 fresh mint
Nutrition (per serving)
- Calories
- 281 kcal
- Protein
- 12.6 g
- Carbohydrate
- 44.2 g
- of which sugars
- 3.8 g
- Fat
- 5 g
- of which saturates
- 0.9 g
- Fibre
- 3.3 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the shiitake mushrooms in hot water for 10 minutes, then drain and chop finely.
- 2
Fry the chopped shallots in a little oil for 1 minute, add the tofu and mushrooms and cook for 5 minutes. Stir in 1 tablespoon of tamari.
- 3
Whisk the rice flour and cornflour with 500ml water and a pinch of salt into a thin batter.
- 4
Lightly oil a wide non-stick pan and pour in a thin layer of batter, swirling to coat. Cover and cook for 1-2 minutes until just set and translucent, then slide onto a plate.
- 5
Spoon a little of the tofu filling along one edge of each rice sheet and roll up. Repeat with the remaining batter and filling.
- 6
Serve the rolls topped with beansprouts, with cucumber and mint alongside, and the remaining tamari mixed with a splash of water for dipping.
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