Banh Cuon Chay: Vietnamese Steamed Rolled Cakes With a Mushroom Filling
[Vegan, Gluten-Free]

To Make the Dough:

1. Add the dough ingredients to a bowl and whisk until combined.
2. In a sauté pan, add a drizzle of oil to coat the pan and heat over medium-high.
3. Pour a small ladleful of the batter (aim for 2-3 tablespoons) and rotate the pan to cover the base with a thin layer of the batter. Immediately cover with lid and allow to cook for about 30 seconds.
4. Have a prepared well-oiled tray/cutting board/plate ready.
5. Remove the lid and flip the noodle sheet onto the oiled surface. Set the pan aside on a burner to cool until you make the next batch. If you’re working with a partner, you can keep on cranking out the sheets.

To Make the Filling:

1. In a sauté pan, add just enough olive oil to coat the bottom. When hot, add in the diced white onion and sauté until fragrant. Season with salt and allow the onions to get translucent.
2. Next, add in the mushrooms and sauté until the mixture has reduced a smidgen, then season with salt and pepper. Cook for about 5 minutes before removing the pan from the heat. Add in about half the diced chive blossoms and mix. Put this mixture in a bowl and set aside.

To Make the Spicy Garlic Soy Sauce:

1. Mix everything together in a jar. This is a taste preference, add more of less of each ingredient and adjust according to taste.

To Make the Bánh Cuốn Chay:

1. Scoop a tablespoon or so of the mushroom filling on the sheet, fold the top over, fold the sides in, and then fold top side again to shape a roll.
2. Repeat process until everything is used up, make sure the pan is well oiled between takes.
3. Top with fried scallions and fried garlic, then garnish with the rest of the diced chive blossoms. Dress with the spicy soy sauce before serving.