Traditional Hanoi Steamed Rice Paper Rolls Recipe (Banh Cuon)

Whisk 200g rice flour, 50g tapioca starch, 600ml water, 1 tsp salt, and 1 tbsp cooking oil. Rest batter for 30-45 minutes for maximum smooth elasticity.

Sauté minced shallots, minced pork, wood ear mushrooms, and shiitake over high heat. Season with 1 tsp seasoning powder and 1/2 tsp ground black pepper.

Lightly oil a non-stick pan over medium heat. Pour a thin layer of batter, cover with lid for 30 seconds until translucent. Invert pan onto an oiled surface.

Place cooked pork filling onto the translucent rice sheet and roll tightly. Garnish with golden fried shallots, sliced sausage, herbs, and warm dipping sauce.