Vietnamese Banh Cuon with Peach Salsa
A refreshing summer dish combining the delicate flavors of Vietnamese banh cuon with a sweet and spicy peach salsa.
Ingredients
- ●1 package (about 20 wrappers) rice paper wrappers
- ●3 ripe peaches, diced peaches
- ●1 small onion, diced red onion
- ●1 jalapeño pepper, seeded and finely chopped jalapeño pepper
- ●1/4 cup fresh mint leaves, chopped mint leaves
- ●2 tablespoons fish sauce
- ●2 tablespoons lime juice
- ●1/2 teaspoon salt
- ●1 cup grated carrots grated carrots
- ●1 cup bean sprouts bean sprouts
Instructions
- 1
Prepare the peach salsa by combining the diced peaches, red onion, jalapeño pepper, mint leaves, fish sauce, lime juice, and salt in a bowl.
- 2
Mix well and set aside.
- 3
Prepare the banh cuon filling by mixing the grated carrots and bean sprouts in a separate bowl.
- 4
Fill a small bowl with warm water.
- 5
Soak a rice paper wrapper in the water for about 10-15 seconds, until it becomes soft and pliable.
- 6
Place the wrapper on a clean surface and arrange about 1 tablespoon of the carrot-bean sprout mixture in the center of the wrapper.
- 7
Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
- 8
Repeat with the remaining wrappers and filling.
- 9
To serve, place a few banh cuon on a plate and top with a spoonful of the peach salsa.
- 10
Serve immediately and enjoy!