Vietnamese Steamed Rice Paper Pork Rolls

Ingredients

• ½ lb ground pork
• ¼ lb medium shrimp, peeled and deveined
• 3 whole shallots
• 3 whole garlic cloves
• 2 tablespoons fish sauce
• 1 teaspoon granulated sugar
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 tablespoons vegetable oil
• 16 whole thin rice paper (bánh tráng nước) wrappers
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons granulated sugar
• ½ cup warm water
• 1 whole garlic cloves, minced
• ½ whole Thai red chili, thinly sliced

Instructions

1. 1

   Peel 3 shallots and thinly slice them into rings about 1/8-inch thick. Mince 3 garlic cloves finely. Set both aside — you'll use some for the filling and some for crisping.

2. 2

   Set a 10-inch skillet over medium heat and add 2 tablespoons of vegetable oil. When the oil shimmers, add two-thirds of the sliced shallots. Stir occasionally until they turn deep golden and crispy, about 5-7 minutes — you should smell a rich, nutty aroma. Once crispy, transfer them to a paper towel-lined plate, leaving the oil in the pan.

3. 3

   Roughly chop 0.25 lb of medium shrimp into 1/4-inch pieces so they're similar in size to the ground pork. In a medium bowl, combine the 0.5 lb ground pork, chopped shrimp, two-thirds of the minced garlic, half of the crispy shallots (reserve the rest for garnish), 2 tablespoons fish sauce, 1 teaspoon granulated sugar, 0.5 teaspoon kosher salt, and 0.25 teaspoon black pepper. Mix gently with your hands just until combined — overworking makes the filling tough.

4. 4

   Return the same skillet to medium heat with the reserved oil and remaining shallots. Add the pork mixture in a rough mound, then use the back of a wooden spoon to break it into small crumbles as it cooks. Stir and fold continuously until the pork is completely cooked through and light tan, about 6-8 minutes. You'll know it's done when there's no pink visible anywhere and the mixture smells fragrant. Spread the cooked filling on a plate to cool to room temperature, about 5 minutes.

5. 5

   In a small bowl, whisk together 3 tablespoons fish sauce, 2 tablespoons fresh lime juice, 2 tablespoons granulated sugar, and 0.5 cup warm water until the sugar dissolves completely. Stir in 1 minced garlic clove and 0.5 Thai red chili, thinly sliced. Taste and adjust — it should be balanced between sweet, salty, sour, and spicy. Set aside.

6. 6

   Pour warm water into a shallow bowl or wide soup plate. Working with one rice paper at a time, dip it into the warm water for 3-4 seconds — it should feel slightly pliable but still have structure; undersoaking keeps it firm for rolling, oversoaking makes it tear. Lay it on a dry, clean cutting board.

7. 7

   On the lower third of the rice paper, arrange a small handful (about 1.5 tablespoons) of the cooled pork filling in a tight horizontal line about 1 inch from the edge, leaving 1 inch on each side. Top the filling with 2-3 mint leaves and 2-3 cilantro leaves — fresh herbs are essential for flavor and texture.

8. 8

   Fold the bottom edge of the rice paper tightly over the filling, then fold in the left and right sides as if wrapping a gift. Roll forward tightly until you reach the top edge. Place seam-side down on a plate. Repeat with the remaining 15 rice papers and filling until you have 16 rolls.

9. 9

   Arrange the bánh cuốn on a serving platter in a single layer, seam-side down. Sprinkle the reserved crispy shallots over the top. Pour the dipping sauce into a small bowl and set it alongside. Serve immediately while the rolls are still slightly warm — the rice paper should feel tender but not sticky. These rolls are best eaten fresh, within 30 minutes of assembly.

Tools you’ll need

• 10-inch skillet
• medium mixing bowl
• wooden spoon
• paper towel-lined plate
• cutting board
• shallow bowl or wide soup plate
• small bowl for dipping sauce
• whisk

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