Originating from Vietnam, bánh cuốn is a beloved street food classic, boasting delicate rice rolls filled with savory pork and mushrooms. While traditionally made with a blend of tapioca and rice flour, this recipe features a shortcut hack using rice paper wrappers for a quicker yet still delicious version of bánh cuốn. We’re also swapping jicama for water chestnuts in the filling for added convenience, as jicama can be hard to find in markets. Top it off with crispy fried shallots, serve alongside crisp cucumbers and fresh herbs, and dip into nước mắm.