Banh Uot - Vietnamese Steamed Rice Rolls

Ingredients

Rice flour

1 cup

Tapioca flour

1/4 cup

Water

1 1/2 cups

Cooking oil

2 tablespoons (for cooking and brushing)

Garlic

3 cloves, minced

Ground pork

1/2 pound

Shrimp

1/2 pound, peeled and deveined

Wood ear mushrooms

1/2 cup, rehydrated and chopped

Fish sauce

3 tablespoons

Sugar

1 tablespoon

Lime juice

2 tablespoons

Chili pepper

1, sliced (for dipping sauce and garnish)

Fresh herbs (cilantro, mint, Thai basil)

1 cup, mixed

Lettuce

1 head, leaves separated

Bean sprouts

1 cup

Instructions

1. In a mixing bowl, combine the rice flour, tapioca flour, and water. Whisk until the mixture is smooth and lump-free.
2. Heat a non-stick pan over medium heat and brush with cooking oil. Make sure the pan is evenly coated.
3. Pour a thin layer of the rice flour mixture onto the pan, swirling to cover the entire surface. Cook for 1-2 minutes until the rice sheet is set and slightly translucent.
4. Carefully transfer the cooked rice sheet onto a plate and repeat the process until all the batter is used, brushing the pan with oil as necessary.
5. In the same pan, add a bit more oil and sauté the minced garlic until fragrant, about 30 seconds.
6. Add the ground pork to the pan and cook until browned, breaking it apart with a spatula. Then add the shrimp and wood ear mushrooms, cooking until the shrimp turns pink, about 3-4 minutes.
7. Season the filling with fish sauce, sugar, and lime juice. Stir well to combine and remove from heat.
8. To assemble the banh uot, place a rice sheet on a clean surface. Add a lettuce leaf, a generous spoonful of the filling mixture, a handful of bean sprouts, and a mix of fresh herbs.
9. Roll the rice sheet tightly, tucking in the sides as you go to secure the filling. Repeat with the remaining ingredients.
10. For the dipping sauce, combine fish sauce, sugar, lime juice, and sliced chili pepper in a small bowl. Stir until the sugar is dissolved.
11. Serve the banh uot warm with the dipping sauce on the side and enjoy!