Serving amount:
  • 1 ATLAS peanut & shallot mix
  • 1 ATLAS pickled papaya & cucumber tub
  • 1 rice paper pack
  • 1 sesame oil sachet
  • 1 ATLAS sweet & sour sauce tub
  • 1 mushrooms bag
  • 1 carrot
  • 1 daikon
  • 1 coriander bunch*
  • 1 mint bunch*
  • 1 garlic shoots bunch*
  • 1 spring onion bunch*

Pantry staples: Cooking oil, sugar, vinegar (white wine preferred) 

Allergens: Soy, sesame, onion, nuts (peanut) 

Specialised equipment: Peeler 

Chef's note: Soft rice sheets filled with a mushroom mixture and a carrot and daikon pickle combined with fresh herbs and a sweet and sour sauce. This is the perfect dish to devour on a hot summer’s day! Daikon varies in size so use as much or as little as you like. Or use it all to make a bigger batch of pickle to store for up to one week in the fridge.

* Spring onion, mint, dill and coriander are to be split across other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Always read the recipe in full before you begin. Wash the vegetables. Peel and grate half of the carrot, finely dice the remaining. Peel and grate the daikon. Thinly slice 1 tablespoon per person of the garlic shoots. Thinly slice the mushrooms. Thinly slice the white part of 1 spring onion* per person. Cut the remaining green part of the spring onion into thin stripes. Pick some of the coriander*, mint* and dill leaves*. 

2. Make the carrot and daikon pickle 

In a saucepan, add one part sugar, one part vinegar and one part water, making sure there is enough liquid to cover the grated carrot and daikon. Bring to a boil then immediately remove from heat. Add the grated carrot and daikon and set aside to pickle for at least 10 minutes. 

3. Make the stir fry 

Bring a saucepan of water to the boil in preparation for the rice paper sheets. Meanwhile, add a splash of cooking oil to a frying pan over medium heat. Add the mushrooms and cook, stirring often, for 2 minutes or until they start to brown. Add the diced carrot, garlic shoots and spring onion whites and cook for 1 minute, stirring often. Set aside. 

4. Cook the rice paper sheets 

Add the sesame oil to a tray or plate with high sides. Cook the rice paper sheets, one at a time, in the boiling water for 20 seconds or until soft and pliable. Coat both sides of the sheet in the sesame oil to prevent it from sticking together and drying out. Repeat with the remaining sheets. Add more oil if you need (cooking oil or sesame oil). 

5. Wrap the banh cuon 

Lay one rice paper sheet on a plate. Add some of the stir fry mixture and top with some of the pickled papaya and cucumber. Fold the two sides in then fold over to form a roll. Repeat with the remaining rice paper sheets and stir fry filling. 

6. Heat the sweet and sour sauce (optional) 

Add the sweet and sour sauce to a saucepan and heat over low heat. Do not boil. Otherwise, the sauce can be served cold. 

7. To serve 

Divide the banh cuon, herbs, carrot and daikon pickle between serving plates. Top with the peanut and shallot mix and the sweet and sour sauce.