To make Baùnh Cuoán, rice is soaked overnight in water, then ground into a batter. A cloth screen is then stretched over a pot of boiling water, and the batter is spread over the cloth. A cover is then put on the pot to cover the cloth until the rice batter has cooked, forming a sort of “pancake.” You pick the pancake up with a chopstick by rolling it around the chopstick. You sprinkle the pancake with fried onion, and serve it with a sweet, spicy dip.
More modern versions have stir-fried, finely chopped toppings put on the “pancake” when it is cooked, which then become a sort of filling when it is rolled up. These versions are still sprinkled with fried onion and served with dip as the plainer versions are.