Bánh Cuốn (Steamed Rice Rolls)

Ingredients

• 1 cup Rice Flour
• 1/4 cup Tapioca Starch
• 2 cups Water
• 1/2 pound Ground Pork
• 1/4 cup Dried Wood Ear Mushrooms
• 2 Shallots
• 3 tablespoons Soy Sauce
• 2 tablespoons Rice Vinegar
• 1 teaspoon Sugar
• 1/4 cup Green Onions

Instructions

1. 1Place the 1/4 cup Dried Wood Ear Mushrooms in a bowl and cover with warm water. Let them soak for 20-30 minutes until they are soft, then drain them and chop them into very small pieces.
2. 2In a medium bowl, whisk together the 1 cup Rice Flour, 1/4 cup Tapioca Starch, and 2 cups Water until the mixture is completely smooth with no lumps.
3. 3Heat a 10-inch non-stick skillet or crepe maker over medium heat (350°F / 175°C).
4. 4While the pan heats, place a 10-inch skillet over medium-high heat (375°F / 190°C). Add the 1/2 pound Ground Pork and 2 chopped Shallots. Cook, breaking up the pork with a spoon, until the pork is no longer pink and is cooked through, about 5-7 minutes. Stir in the chopped wood ear mushrooms and cook for 1 more minute. Remove from heat.
5. 5Once the non-stick pan or crepe maker is hot, pour about 1/4 cup of the rice flour batter onto the center. Quickly swirl the pan to spread the batter into a thin, even circle, about 6-8 inches in diameter. Cover the pan and steam for 1 to 2 minutes, or until the rice sheet is set and looks slightly translucent.
6. 6Carefully slide the steamed rice sheet out of the pan onto a clean plate or cutting board. Place about 1-2 tablespoons of the ground pork mixture onto one edge of the rice sheet. Gently roll the rice sheet up around the filling, like a small burrito. Repeat this process with the remaining batter and filling until all are used.
7. 7In a small bowl, combine the 3 tablespoons Soy Sauce, 2 tablespoons Rice Vinegar, and 1 teaspoon Sugar to make the dipping sauce. Stir until the sugar is dissolved.
8. 8Serve the Bánh Cuốn immediately. Drizzle with the dipping sauce and garnish with 1/4 cup chopped Green Onions.

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