Banh Cuon (Steamed Rice Rolls) Dairy & Nut Free

Ingredients

• 1 cup Rice flour
• 1/4 cup Tapioca starch
• 1 1/2 cups Water
• about 225 g Ground pork
• 1/4 cup Dried shiitake mushrooms
• 1/4 medium Onion
• 2 tbsp Fish sauce
• 1 tbsp Sugar
• 1 tbsp Lime juice
• 1 clove Garlic
• 1/4 tsp Chili flakes
• 1 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak dried shiitake mushrooms in warm water until softened. Drain and chop finely.
2. 2In a bowl, mix rice flour, tapioca starch, and water until smooth. Let it rest for 30 minutes.
3. 3In a pan, heat vegetable oil. Add ground pork and cook until browned. Add chopped mushrooms and onion and cook until fragrant.
4. 4Prepare the dipping sauce: Combine fish sauce, sugar, lime juice, minced garlic, and chili flakes.
5. 5Heat a non-stick pan or griddle. Pour a thin layer of batter and cook until set. Transfer to a plate.
6. 6Spoon the pork and mushroom filling onto the rice paper.
7. 7Fold over and serve immediately with dipping sauce.

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