Vietnamese Steamed Rice Rolls with Pork Filling (Banh Cuon) Recipe (with Video)

1. To a large mixing bowl, add the banh cuon mix. Add water, oil, and salt according to package instructions.
2. Rehydrate your woodear mushrooms until it's softened.
3. To your wok, saute garlic and shallots with cooking oil until fragrant. Add diced white onions and cook until translucent. Add the ground pork. Cook until 80% cooked. Then add your rehydrated woodear mushrooms and season with fish sauce, sugar and MSG
4. Finish cooking the meat.
5. Oil a nonstick pan and add 1/4 cup of the banh cuon batter over medium heat. Swirl it around to make an even thin coat and add a lid to steam for 20-30 seconds.
6. Gently remove the batter on a wooden cutting board and add a small spoonful of the meat filling. Roll the rice roll up and top with fried shallots. Repeat until you're out of either the batter or the meat mixture.
To prepare the garnishes and sides
1. Blanch your beansprouts.
2. Clean and cut your thai basil
3. Cut some steamed pork ham.
4. Julienne the cucumbers into thin matchsticks.
5. To assemble the plate, add steamed rice rolls, add blanched beansprouts, cucumbers, pork ham, thai basil, and fried shallots. Top with sweet fish sauce dressing and enjoy!