Vietnamese Rice Rolls

Ingredients

• 1 cup rice flour
• 2 tablespoons tapioca starch
• 1.5 cups water
• ½ pound ground pork
• ½ cup dried wood ear mushrooms
• 3 medium shallots
• 3 tablespoons fish sauce
• ½ cup fresh cilantro

Instructions

1. 1

   Soak wood ear mushrooms in hot water for 20 minutes, then drain and finely chop.

2. 2

   Mix rice flour, tapioca starch, and 1.5 cups water into a smooth batter; let rest 15 minutes.

3. 3

   Sauté chopped shallots in oil over medium heat until golden, about 3 minutes; set half aside for topping.

4. 4

   Add ground pork and mushrooms to the pan; cook until pork is browned, about 5 minutes. Season with 1 tablespoon fish sauce.

5. 5

   Heat a non-stick pan over medium-low; pour in a thin layer of batter, swirl to coat, and cover for 1 minute until set.

6. 6

   Remove the cooked crepe to a plate; place a spoonful of filling along one edge and roll up tightly.

7. 7

   Repeat with remaining batter and filling. Serve rolls topped with crispy shallots, cilantro, and fish sauce dip.

8. 8

   For the dip, mix remaining fish sauce with water, sugar, and lime juice to taste.

Tools you’ll need

• non-stick skillet
• mixing bowl
• knife
• cutting board
• measuring cups and spoons

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