Banh Cuon (Steamed Rice Rolls) with Gluten-Free Filling

Ingredients

• 1 cup Rice flour
• 1/4 cup Tapioca starch
• 2 cups Water
• 1/4 teaspoon Salt
• about 225 g Ground pork
• 1/2 cup Dried wood ear mushrooms, rehydrated and chopped
• 2 Shallots, minced
• 1 tablespoon Fish sauce
• 1/4 teaspoon Black pepper
• 1 tablespoon Vegetable oil
• 1/2 cup Gluten-free Nuoc Cham dipping sauce

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

Instructions

1. 1In a bowl, whisk together rice flour, tapioca starch, water, and salt until smooth.
2. 2In a separate bowl, combine ground pork, wood ear mushrooms, shallots, fish sauce, and black pepper.
3. 3Heat a non-stick skillet or crepe pan over medium heat. Brush with vegetable oil.
4. 4Pour a thin layer of batter into the skillet, swirling to coat the bottom. Cover and steam for 1-2 minutes, or until the crepe is cooked through.
5. 5Carefully remove the crepe from the skillet and place it on a plate.
6. 6Spoon a portion of the pork filling onto the crepe and roll it up.
7. 7Repeat with remaining batter and filling.
8. 8Serve with gluten-free Nuoc Cham dipping sauce.

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