Kinetic Vietnamese Spring Rolls (Banh Cuon)
A twist on traditional Vietnamese spring rolls, these Kinetic Vietnamese Spring Rolls bring a fun and modern take on a classic dish. With the crunch of cabbage and the freshness of herbs, this dish is sure to impress.
Ingredients
- ●2 cups rice flour
- ●1 cup water
- ●1 head cabbage
- ●1/4 cup kinetic
- ●1/4 cup vietnamese herbs
- ●1 package banh
- ●1 package cuon
- ●1 tablespoon vegetable oil
- ●1/4 teaspoon salt
- ●1/4 teaspoon pepper
Instructions
- 1
In a large mixing bowl, combine rice flour and water to make a thin batter.
- 2
Add cabbage, kinetic, vietnamese herbs, banh, and cuon to the batter and mix well.
- 3
Heat a non-stick pan or a crepe pan over medium heat.
- 4
Using a ladle, pour a small amount of the batter into the pan and tilt the pan to evenly coat the bottom.
- 5
Cook for 1-2 minutes or until the bottom is golden brown.
- 6
Loosen the spring roll with a spatula and flip it over.
- 7
Cook for another 1-2 minutes or until the other side is also golden brown.
- 8
Repeat with the remaining batter.
- 9
Serve hot with your favorite dipping sauce.