Shrimp Bánh Cuốn Recipe: A Pescatarian Twist on a Vietnamese Classic

If you’ve ever had the chance to visit Vietnam, you know that the food scene is nothing short of extraordinary. One dish that always stands out is Bánh Cuốn—a delicate, savory steamed rice roll traditionally filled with ground pork, mushrooms, and fried shallots. It's a classic street food found in every corner of the country, but today, I’m sharing a twist on the dish that I absolutely love: Shrimp Bánh Cuốn, made using a rice paper hack that’s quick, simple, and packed with flavor.

The History of Bánh Cuốn: A Vietnamese Staple

Bánh Cuốn has deep roots in Vietnamese cuisine, dating back to the northern regions where it’s still most commonly enjoyed. The dish was originally developed as a humble meal for workers who needed something quick, easy to eat, and satisfying. The rice rolls are traditionally with a rice batter, steamed and stuffed with ground pork & shrimp making them the perfect snack or meal when you're on the go.

Throughout the years, Bánh Cuốn has evolved with regional variations, but the base ingredients have remained consistent. The traditional preparation involves soft rice flour sheets that are rolled around a savory pork & shrimp filling and topped with crispy fried shallots and fresh herbs. It’s often paired with nước chấm—a Vietnamese dipping sauce made from fish sauce, sugar, lime, garlic, and chili.

Pescatarian Twist: Shrimp Bánh Cuốn

Although pork is the classic filling for Bánh Cuốn, dad and I saw variations of just shrimp which we loved. These shrimp rice rolls are just as savory, satisfying, and full of flavor.

Now, let’s talk about the rice paper hack. Traditional Bánh Cuốn recipes require special tools, like a large steamer, and involve a pretty intricate process. But what if I told you that you could get that same delicate texture, without the need for a steamer, using a simple rice paper hack?

This hack makes the dish way more accessible and much quicker to prepare. All you need are a few ingredients and a bit of patience while the rice papers bloom. It’s perfect for busy days when you’re craving something tasty, yet want to keep things simple.

Detailed Shrimp Bánh Cuốn Recipe

Ingredients

For the rolls:

• 1 pack of rice paper (I love using the Vietnamese Bamboo or Three Ladies brand for this!)

• 1 bag medium-sized shrimp, peeled and deveined

• 3 tsp sesame oil

• Salt and black pepper

• Fresh scallions (for filling and garnish)

• Fresh lettuce (for serving)

• Fried shallots (for garnish)

For the dipping sauce (nước chấm):

Directions

1. Marinate the Shrimp:
   In a small bowl, marinate the shrimp with black pepper, salt, and sesame oil. Let them sit for about 5 minutes so the flavors soak in.

2. Soak the Rice Paper:
   Soak 3-5 sheets of rice paper in cool water (just add them one by one into a large bowl of cool water). Let them sit for about 5 minutes or until they become soft and bloomed into a soft, pillowy texture. I use bamboo brand rice paper, which works perfectly. NOTE: some other brand make take longer or shorter to “bloom”.

3. Prepare the Rolls:
   Lay the soaked rice paper flat on a clean surface (lightly oil your surface with a brush and some neutral oil like canola oil or LIGHT olive oil). Place 3 shrimp on each sheet, top with fresh scallions, and carefully roll them up. The rice paper should wrap tightly around the shrimp and herbs, creating a neat and compact roll.

4. Steam the Rolls:
   Place the rolls on a plate that’s been lightly oiled. Steam them until the shrimp turn orange and are cooked through. This should take just a couple minutes.

5. Serve:
   Serve your shrimp rice rolls warm with fresh lettuce, a sprinkle of crispy fried shallots, and drizzle with my family’s legendary nước chấm sauce—the perfect dipping sauce that brings everything together!

5 Top Tips for Perfect Shrimp Bánh Cuốn Every Time

1. Use Quality Rice Paper:
   Don’t skimp on the rice paper. Bamboo brand is my go-to because it’s durable and blooms perfectly, giving you that soft, pillowy texture that’s key to this dish.

2. Don’t Overcook the Shrimp:
   Shrimp cook quickly, so make sure you don’t overdo them in the steamer. Once they turn orange, they’re done. Overcooking them can make the texture tough.

3. Customize the Filling:
   While I love shrimp, feel free to experiment! You can swap the shrimp for crab, fish, or even tofu for a vegan twist. Just make sure to marinate the protein to bring out the flavors.

4. Perfect the Nước Chấm:
   The dipping sauce is everything. If you want to balance the flavors perfectly, taste-test it before serving. Add a little more sugar if it’s too salty, or more lime if you prefer tanginess.

5. Serve Immediately:
   These rice rolls are best when served fresh and warm. Once you steam them, get them on the table immediately to enjoy the best flavor and texture.