LOW CALORIE VIETNAMESE STEAMED ROLLS
Banh cuon is a popular Vietnamese dish that consists of steamed rice rolls filled with a mixture of ground pork, minced wood ear mushrooms and onion.This recipe is an easy and low calorie version as we are using rice paper sheets instead of making the batter from scratch. The texture is different - lighter and more chew - but definitely a great trade off if you want to satisfy your Banh Cuon craving while staying on track for your fitness goals!
Nutrition Per Serving
Calories: 440kcal | Carbohydrates: 57g | Protein: 38g | Fat: 9g
Ingredients
- 16 sheets rice papers
- 600 g ground pork, lean
- 150 g onion
- 100 g wood ear mushrooms fresh or soaked
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- white pepper
- 1 tsp oil
Toppings and sides
- 100 g bean sprouts
- 20 g shallots, fried
- 200 g pickled carrots
- 2 Persian cucumber
- 1 handful fresh Thai basil
- 1 handful fresh mint
- Nuoc cham sauce
Video
Instructions
- Mince the onion and ear wood mushrooms.
- Marinate the pork with the fish sauce, soy sauce, sugar and pepper.
- Stir-fry the onion in a spray of oil until golden. Add the mushrooms and pork and cook for 10 min on high heat. Set aside
- To prepare the steamed rolls, soak few seconds a sheet of rice paper in warm water (not hot) for it to soften, place it onto a flat surface, add 2 tbsp (around 60g) of the pork filling in the center, then fold the edges towards the center to form a rectangle. Alternatively you can place the filling lengthwise and make rolls.
- Serve with pickled carrots, bean sprouts, sliced cucumber. Garnish with fried shallots and fresh herbs. Drizzle with the Vietnamese fish sauce dressing. Enjoy!
