3 Easy Ways to Make Bánh Cuốn Chay with Vegetable Filling at Home

Bánh cuốn chay (Vietnamese vegetarian steamed rice rolls) is a light and comforting Vietnamese dish loved for its delicate flavor, soft and slightly chewy texture, and suitability for all ages. Using familiar, easy-to-find ingredients, you can absolutely make bánh cuốn chay at home to refresh your daily meals. In this article, Vô Úy Vegetarian Restaurant shares a simple, easy-to-follow bánh cuốn chay recipe that preserves the essence of traditional Vietnamese flavors.

Bánh Cuốn Chay – A Light and Easy-to-Make Vietnamese Dish

Bánh cuốn chay is a familiar dish in Vietnamese vegetarian cuisine, made from thin, soft rice sheets rolled with a simple vegetable filling. Thanks to flexible preparation methods and accessible ingredients, this dish offers a gentle, easy-to-enjoy flavor suitable for many different preferences.

Not only for vegetarians, bánh cuốn chay is also a popular choice for those looking to change up their meals or enjoy something lighter. It can be served as either an appetizer or a main dish and is easy to prepare at home without the need for specialized equipment.

3 Simple Ways to Make Bánh Cuốn Chay at Home

Bánh cuốn chay can be prepared using common ingredients that fit perfectly into a home kitchen. With a straightforward cooking process, you can easily make this light and flavorful dish for everyday meals. Let’s explore simple and practical ways to make bánh cuốn chay below.

How to Make Bánh Cuốn Chay Using a Non-Stick Pan

Making bánh cuốn chay with a non-stick pan is the most convenient method, especially if you don’t have a traditional steamer. With this approach, the rice sheets remain thin and soft, while the vegetable filling is lightly stir-fried, flavorful, and easy to eat. This method is ideal for beginners.

Ingredients

• Rice flour: 200g

• Tapioca starch: 200g

• Vegetarian sausage: 500g

• Fried tofu: 400g

• Jicama: 300g

• Carrots: 300g

• Onion: 150g

• Wood ear mushrooms: 2g

• Bean sprouts: 100g

• Scallions: 3 stalks

• Shallots: 100g

• Mixed herbs: 10g (perilla, cilantro, basil)

• Seasonings: soy sauce, sugar, salt

Cooking Instructions

Step 1: Prepare the Batter

Combine rice flour, tapioca starch, and 1 teaspoon of salt in a large bowl. Add about 800ml of water and stir until fully dissolved. Then add 100ml of boiling water and 2 tablespoons of cooking oil, stirring again until the batter becomes smooth and lump-free.

Step 2: Prepare the Vegetable Filling

Finely dice the jicama, carrots, and onion. Cut them small enough for easy rolling, but avoid mincing to prevent excess moisture. Dice the vegetarian sausage, slice the fried tofu into thin strips, and finely chop the soaked wood ear mushrooms. Blanch the bean sprouts briefly in boiling water for 2–3 seconds, then transfer to cold water to maintain crispness.

Note: Finely cutting the filling helps distribute it evenly and prevents tearing the rice sheets during rolling.

Step 3: Fry the Shallots and Vegetarian Sausage

Thinly slice the shallots and fry them in hot oil until golden, then remove and drain. Pan-sear the remaining vegetarian sausage until evenly golden, then chop into bite-sized pieces for the filling.

Step 4: Stir-Fry the Filling

Heat about ½ tablespoon of oil in a pan and lightly stir-fry the vegetarian sausage and tofu with a splash of soy sauce until dry, then set aside. Add 2–3 tablespoons of oil to the pan and sauté the carrots first for about 2 minutes to preserve their color. Next, add jicama, onion, and wood ear mushrooms, stirring for about 5 minutes.

Season with vegetarian seasoning, sugar, and soy sauce to taste. Finally, add scallions, cilantro, and the pre-stir-fried sausage and tofu. Mix well and turn off the heat.

Tip: Avoid using too much oil and do not cover the pan while stir-frying to keep the filling dry.

Step 5: Cook the Rice Sheets

Heat a non-stick pan and lightly brush it with oil. Reduce to low heat, pour in a thin ladle of batter, swirl to coat the pan evenly, then cover. After about 15 seconds, the sheet will be cooked. Flip the pan onto a lightly oiled plate to remove the sheet and repeat.

Tip: Cover the pan immediately after pouring the batter to prevent the surface from drying out.

Step 6: Roll the Bánh Cuốn

Lay the rice sheet flat, place 1–3 spoonfuls of filling across one quarter of the sheet, then gently roll it up. Continue until all batter and filling are used. Roll slowly and gently to avoid tearing or puffing. Lightly brush oil on the surface to keep the rolls glossy and aromatic.

Serving Suggestions

Once finished, bánh cuốn chay features soft, slightly chewy rice sheets with a balanced vegetable filling. Serve with blanched bean sprouts, fresh herbs, crispy fried shallots, and a sweet-and-sour dipping sauce for a harmonious and easy-to-enjoy meal.

How to Make Bánh Cuốn Chay Using Rice Paper

Making bánh cuốn chay with rice paper is a simple and practical variation. This method replaces the traditional steamed batter sheets with rice paper, making it ideal for busy days when you still want to enjoy homemade bánh cuốn.

Ingredients

• 20 sheets of rice paper

• 1 jicama

• 1 medium beetroot

• 3–4 dried wood ear mushrooms

• 2 pieces vegetarian spare ribs

• Seasonings: vegetarian seasoning, MSG, salt, cooking oil, shallots, garlic

• Fresh herbs and bean sprouts

Instructions

Step 1: Prepare the Vegetables

Peel the jicama and beetroot, then cut them into thin strips. Quickly blanch the vegetables in hot water, then squeeze out excess moisture to keep the filling dry during stir-frying.

Step 2: Prepare the Wood Ear Mushrooms

Soak the wood ear mushrooms until soft, rinse well, drain, and slice thinly for the filling.

Step 3: Stir-Fry the Filling

Finely chop the shallots and garlic, then sauté in hot oil until fragrant. Add the wood ear mushrooms and stir well, followed by jicama and beetroot. Season with vegetarian seasoning, salt, MSG, and a little sugar to taste. Stir-fry for a few more minutes until the filling absorbs the seasoning, then turn off the heat.

Step 4: Roll the Rice Paper

Prepare a bowl of warm water with a small amount of oil to prevent sticking. Dip each rice paper sheet until soft, drain briefly, and place on a plate. Add one tablespoon of filling to the center and gently roll it up.

Once rolled, arrange the rolls in a steamer and steam for about 15 minutes. After steaming, lightly brush the surface with oil to prevent sticking and maintain softness.

Step 5: Prepare the Dipping Sauce and Vegetables

Mix sugar with half a bowl of water until dissolved, then add calamansi juice (or lemon/vinegar), chopped chili and garlic, and vegetarian fish sauce to create a balanced sweet-and-sour dipping sauce. Wash and slice the fresh herbs; blanch the bean sprouts briefly and drain.

How to Make Bánh Cuốn Chay from Leftover Rice

If you have leftover rice in the kitchen, you can turn it into bánh cuốn chay with this creative and budget-friendly method. It’s a great way to transform familiar ingredients into a fresh and interesting dish.

Ingredients

• Rice flour: 150g

• Tapioca starch: 150g

• Cooked leftover rice: 50g

• Water: 600ml

• Wood ear mushrooms: 6 pieces

• Fried shallots

• Salt: 1/5 teaspoon

Instructions

Step 1: Prepare the Batter

Blend the leftover rice with about 50ml of water until smooth, then strain to remove any coarse particles. Pour the mixture into a bowl, add rice flour, tapioca starch, salt, and the remaining water. Stir well until fully combined.

Step 2: Prepare the Mushroom Filling

Soak the wood ear mushrooms until expanded, trim the stems, rinse, and drain. Finely chop or blend the mushrooms, then sauté with a little oil and seasoning for about 4 minutes. Set aside.

Step 3: Cook and Roll the Rice Sheets

Lightly grease a non-stick pan, pour in a ladle of batter, spread evenly, cover, and cook over medium heat. After about one minute, open the lid, add the mushroom filling, and gently roll the sheet. Repeat until all batter and filling are used.

Step 4: Finish the Dish

Cut the rolls into bite-sized pieces, sprinkle with fried shallots, and serve with your preferred dipping sauce. Bánh cuốn chay made from leftover rice has a soft wrapper and savory mushroom filling, making it ideal for light meals or vegetarian days.

Frequently Asked Questions About Making Bánh Cuốn Chay

1. What should bánh cuốn chay be served with?

Bánh cuốn chay is commonly served with fresh herbs, blanched bean sprouts, and crispy fried shallots. A sweet-and-sour vegetarian dipping sauce helps balance the richness of the filling and enhances overall flavor.

2. Why does bánh cuốn chay dry out easily?

Bánh cuốn chay may dry out if the batter is too thick or if the sheets are exposed to air for too long. Make sure to mix the batter to the correct consistency and cover the sheets immediately after cooking to retain moisture.

3. Can bánh cuốn chay be stored?

Yes, bánh cuốn chay can be stored in the refrigerator for up to one day. When reheating, simply steam or warm the rolls to restore softness and flavor.

Conclusion

Bánh cuốn chay is a light, easy-to-make dish that suits a wide range of tastes. If you’d like to enjoy authentic vegetarian flavors in a calm and cozy setting, visit Vô Úy Vegetarian Restaurant. Here, guests can enjoy a diverse vegetarian men-from rice dishes and noodles to hotpots and desserts-each prepared with care, balance, and a focus on health.