Servings: 4 people
Ingredients
Rice batter (I highly recommend using a scale to measure)
- 250 g rice flour (or rice starch) (around 2¼ cup)
- 120 g tapioca starch (around 1 cup)
- 30 g potato starch (around 2.5 tbsp) (You could use cornstarch or tapioca starch but I highly recommend potato starch)
- 1.1 liter water (around 4⅖ cup) (You could reduce it to 1 liter / 4 cup)
- ½ tsp salt
- ½ tbsp cooking oil
Filling
- 0.7 pound ground pork (320g)
- 1/8 cup dried & pre-sliced wood ear Mushrooms (15g)
- 1 shallot
- ½ bulb onion
- 1 tbsp fish sauce (to your taste)
- ⅓ tbsp ground pepper (to your taste)
Dipping Sauce
- 1 cup fish sauce (to your taste)
- 1 cup sugar (to your taste)
- 3 cup water
- ¾ tbsp lime / lemon juice or vinegar (5%) (to your taste)
- Chili (minced) (to your taste)
Accompaniments
- Chả Lụa (sliced) (optional)
- Bean Sprouts (blanched)
- Cucumber (cut into matchsticks)
- Fried Shallots
- Herbs (Thai basil, Vietnamese coriander...)
Instructions
Prepare the batter (at least 1 hour before cooking)
- Mix rice flour, tapioca starch, and potato starch with water until smooth. Strain the batter to ensure there are no lumps.
- Let the mixture rest for at least one hour, ideally overnight in the refrigerator.
- After resting, you'll find that the flour has settled at the bottom with a layer of water on top. Carefully remove this water with a ladle, being careful not to disturb the flour layer.
- Measure the amount of water removed and add back an equal quantity of fresh water to the bowl.
- Add salt and cooking oil to the mixture, then mix thoroughly.
Prepare the filling
- Soaking the mushrooms in room temperature water for 30 minutes. Afterward, wash and rinse them thoroughly. Chop them coarsely to preserve their crunchy texture.
- Coarsely chop the onions and shallots.
- Heat some cooking oil in a pan. Sauté the shallots until they become fragrant.
- Add the ground pork, mushrooms, and onions. Season with fish sauce, sugar, and ground black pepper to your taste. Cook the mixture for just 2-3 minutes, then set it aside
Prepare the dipping sauce
- Whisk all ingredients together to make the dipping sauce. Set it aside.
Steam the rice sheets
- Preheat a nonstick skillet over medium heat. Lightly coat the skillet with a thin layer of cooking oil, using a paper towel to spread it evenly.
- Lift the skillet and pour a ladleful of batter onto it. Tilt and rotate the pan to spread the batter evenly, then pour any excess batter back into the bowl. Aim to make the rice sheet as thin as possible. You could spray some water onto the rice sheet to provide additional moisture for steaming.
- Cover the skillet with a lid and allow it to cook for 30-40 seconds.
- Once the rice sheet appears translucent, place some filling along one edge of the crêpe.
- Using a spatula, carefully roll up the rice sheet. Alternatively, you can flip it onto a large oiled plate and roll the sheet there. I just find the first way less messy.
- Ensure to wipe the skillet clean and stir the batter between making each rice roll.
Assemble & Serve
- Arrange the rice rolls on a plate alongside blanched bean sprouts, cucumber slices, Thai basil leaves, and chả lụa. Sprinkle fried shallots over the rolls.
- To enjoy, drizzle the dipping fish sauce generously over the rolls and enjoy.
Notes
Tried this recipe?Let us know how it was!