Vietnamese "banh cuon" (fresh rice rolls) are traditional food specialties of Vietnam. this is a fresh products made from rice by the ability to create applications of starch films. In this research the authors studied the effect of the technological factors on properties of "banh cuon" (Vietnamess fresh rice rolls), such as temperature, time and ratio of water soaked rice, mashed system, time steam. The results showed that Q5 variety was the most appropriate type for Vietnamess fresh rice rolls. Rice soaked in 1:2 ratio rice/water at 25°C temperature for 4 hours soaking time obtained pH 6.17,09 water soaked acidity, 126.67 percent swelling, 120.04 percent water absorption, 22.47 g sotfness, 0.82 "banh cuon" (Vietnamess fresh rice rolls) acidity and 6.86 points senses. After soaking, mashed 1:1.5 ratio rice/water with 3 times the amount of grain collected 4.19 percent remaining on sieve. Time steamed coat rice 30 seconds at 100°C temperature with 20 ml volume dough got "banh cuon" was 0.63 mm thickness.