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Banh Cuon
This is a recipe my mum used to make for us when we were kids but adapted to my taste. I am not sure if this is the authentic recipe used in Vietnam since it can vary from region to region but the steaming method is as close as I can get it for a home-made dish. I have seen some people us the frying pan method to achieve the same outcome. That method can be used if you don’t have the tools to make Banh Cuon but the final outcome will not taste as soft and springy as the steaming method.
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Jung
Jung is a name given to a traditional oriental dish consisting of glutenous rice and a selection of fillings made of either mung beans, seeds, nuts, egg yolks and meats. Always wrapped in a broad bamboo leaf/dong leaf/banana leaf of whatever leaf you have at hand. This dish is usually past down through generations. Depending on your region, ethnicity or taste this dish can vary from recipe to wrapping method. In Hong Kong this dish is made during the end of May for the Dragon Boat Celebrations. I remember my mum making this for Chinese/Lunar New Year. It really depends on the region your family is from.
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Spring Rolls
This is my mum’s recipe. Sometimes I just crave some home-made food. The last time I had one of these was back in 2015. I just wanted a taste of home so I went out to buy the ingredients to make myself some spring rolls. You can leave out some ingredients if you can’t find them at your local store. Whatever filling you decide to leave out you will have to bulk it up with another filling ingredient. This is just a rough guide for the filling. Depending on how much filling you use you might end up with more or less at the end. I am going to use 2 sheets of pastry to wrap each Spring Roll. That way the filling is secured inside and is easy to roll and manage. You can save money by using 1 sheet of pastry. This way you will get a light crispy crunch but you will risk the spring roll falling apart if your filling is too moist. Also if the pastry cracks while frying, you will get oil seeping into the spring roll.
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