Vietnamese Rice Cake Wraps

Ingredients

• Dipping sauce - For serving
• Fresh herbs (such as cilantro, mint, and thai basil) - 1/2 cup, chopped
• Lettuce leaves - 8
• Vegetable oil - 2 tablespoons
• Sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Shallots - 2, finely chopped
• Wood ear mushrooms - 1/4 cup, soaked and chopped
• Ground pork - 1/2 pound
• Mung bean sprouts - 1 cup
• Water - 1 1/2 cups
• Rice flour - 1 cup

Instructions

1. In a large bowl, whisk together the rice flour and water until smooth. Let the batter rest for 15 minutes.
2. In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the shallots and cook until softened.
3. Add the ground pork, wood ear mushrooms, fish sauce, and sugar to the skillet. Cook until the pork is cooked through and the mushrooms are tender. Set aside.
4. Heat a non-stick skillet or crepe pan over medium heat. Brush the pan with a little vegetable oil.
5. Pour a ladleful of the rice flour batter onto the pan and quickly swirl it around to form a thin crepe. Cook for about 1 minute, or until the edges start to lift.
6. Place a small amount of the pork and mushroom filling onto the center of the crepe. Fold the sides of the crepe over the filling to form a roll. Repeat with the remaining batter and filling.
7. Serve the rice cake wraps with lettuce leaves, fresh herbs, and dipping sauce.
8. To eat, take a lettuce leaf, place a rice cake wrap on top, add some fresh herbs, and roll it up. Dip in the sauce and enjoy!