Cheat’S Vegan Banh Cuon Chay | Quick Vietnamese Steamed Rice Rolls {Gluten-Free}

1. 1

   Heat some neutral-flavoured coconut oil in a pan and sautee garlic. Add ginger, carrot, mushrooms and tofu, and cook until carrots start to soften. Add noodles and cook a further minute.

2. 2

   Transfer to a heatproof bowl and lay a damp tea towel on the kitchen bench, with a shallow dish next to it filled with water to soften the rice paper rounds.

3. 3

   Soften one rice paper round at a time and lay them on top of each other. Layer a maximum of three rounds per roll, and ensure you have removed as many air bubbles from each layer as possible.

4. 4

   Spoon some filling just below the centre and roll them tightly, as you would if they were fresh rice paper rolls. Repeat until all rounds have been used and there is no more filling left.

5. 5

   Place a couple at a time into a steamer. Put the lid on and steam for 3 minutes. Transfer to serving plates and repeat until all rolls have been steamed.

6. 6

   Combine all dressing ingredients in a bowl and stir to combine. Adjust flavours to taste.

7. 7

   Pour dressing over the rolls and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.