![Bao Buns](https://static01.nyt.com/images/2023/11/29/multimedia/VC-Bao-Buns-zbmw/VC-Bao-Buns-zbmw-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Bao Buns
Vivian Chan-Tam
91 ratings with an average rating of 4 out of 5 stars
91
2 hours 25 minutes
Advertisement
Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce
Place the shredded carrots and turnips, slivered mushrooms and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste
Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of lettuce, then a handful of noodles. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice, if desired
This was great! Worth the time! Made 12 rolls. Used cuke batons, carrots, 1/3 daikon, radish, scallion, lettuce and blanched asparagus spears vermicelli. Resting elements (not lettuce or aspar.) in soy sauce/rice vinegar really added flavor& depth. Used dried herbs (CoVid cooking) on sliced/grated veg w/marinade. Lettuce as base holds it all together. Served with soy/garlic sauce, peanut (sunflower seed butter, due to allergies) sauce and Yum sauce (mayo, ketchup, paprika, garlic).
I didn’t love this. The broth seemed watery and the pickled chard stems were just odd.
i added persian cucumbers sliced in long strips and it was divine!! i used a peanut ginger sauce and loved every minute of it.
This was great! Worth the time! Made 12 rolls. Used cuke batons, carrots, 1/3 daikon, radish, scallion, lettuce and blanched asparagus spears vermicelli. Resting elements (not lettuce or aspar.) in soy sauce/rice vinegar really added flavor& depth. Used dried herbs (CoVid cooking) on sliced/grated veg w/marinade. Lettuce as base holds it all together. Served with soy/garlic sauce, peanut (sunflower seed butter, due to allergies) sauce and Yum sauce (mayo, ketchup, paprika, garlic).
This was great with a peanut-ginger sauce. I also added shiitake mushrooms.
This would be good as a light, refreshing snack. I wanted it to have more flavor though. Sauce recommendations would have been great.
Advertisement