Vietnamese Banh Cuon Mushroom Rolls

Ingredients

• 1 1/2 cups rice flour
• 1/4 cup tapioca starch
• 3 cups water
• 12 oz mushrooms, finely chopped
• 4 tbsp neutral oil, divided
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 3 tbsp soy sauce, divided
• 3 tbsp lime juice
• 1 tbsp sugar
• 1 red chili, minced
• 2 cups bean sprouts and herbs
• 1/4 cup fried shallots
• Salt and black pepper

Steps

1. Whisk the rice flour, tapioca starch, 1/2 teaspoon salt, and the water together into a very thin batter, then rest it for at least 30 minutes.
2. Whisk it again immediately before every sheet. Rice flour settles to the bottom within a minute, and unwhisked batter gives you sheets of wildly different thickness.
3. Heat 2 tablespoons of the oil in a skillet over medium-high heat and cook the mushrooms for 8 to 10 minutes, until browned and completely dry, then add the onion and garlic for 4 minutes. Season with 1 tablespoon of the soy sauce and cool.
4. Whisk the remaining soy sauce with the lime juice, sugar, chili, and 1/3 cup water into the dipping sauce.
5. Heat a nonstick skillet over medium heat and brush it with oil. Pour in a thin ladle of batter and swirl immediately to coat the base in a paper-thin layer.
6. Cover the pan and steam for 45 to 60 seconds, until the sheet turns translucent and the surface is dry. Do not flip it.
7. Slide the sheet onto an oiled board, put a spoonful of mushrooms along one edge, and roll it up loosely. Repeat, oiling the board each time so the sheets do not stick.
8. Serve the rolls warm with the dipping sauce, bean sprouts, herbs, and fried shallots.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.