How to make it
4 steps. Take it one step at a time.
Whisk together the rice flour, tapioca starch, water, and a pinch of salt
In a large bowl, whisk together the rice flour, tapioca starch, water, and a pinch of salt. Let the batter rest for at least 15-30 minutes.
15 minHeat oil in a skillet
Heat oil in a skillet over medium heat. Sauté shallots and garlic until fragrant. Add ground pork and chopped wood ear mushrooms. Season with fish sauce and pepper, cooking until the pork is fully browned and the mixture is dry.
10 minLightly grease a non-stick pan
Lightly grease a non-stick pan and heat over medium-low. Pour a thin ladle of batter into the pan and swirl to cover the surface. Cover with a lid and steam for 30-45 seconds until the sheet is translucent.
Invert the pan onto a greased flat surface
Invert the pan onto a greased flat surface to release the rice sheet. Place a spoonful of filling in the center and roll it up carefully.
A little kitchen wisdom
Using a non-stick pan is a great alternative if you don't have a traditional cloth steamer. Ensure the batter is thin enough to swirl across the pan surface easily. Letting the batter rest is crucial for the starch to hydrate properly, which prevents the rolls from tearing.
