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Alternative (easier):
Alternative (easiest):
Into a large bowl add: Rice Flour, Tapioca Starch, Room temperature water then mix well
Add Boiling water, Mix well
Let batter sit for at least 30 minutes
Remove the clear water using a ladle without disturbing the flour
Add water to a large measuring cup, Replace the same amount of water that was removed with fresh water
Add salt, mix well
Soak the Wood ear mushroom for 30 minutes with hot water, Drain, minced then set aside
Minced 1 whole yellow onions, then set aside
Heat up a large pan add 2 Tbsp vegetable oil, Add onions, sauté for a couple minutes
Add wood ear mushrooms, sauté for a couple minutes
Add ground pork, be sure to break up the meat while cooking to avoid large chunks
Season filling with: Fish Sauce, Salt, Sugar, Black Pepper, Stir and continue cooking, Adjust seasoning as needed, Turn off heat then set aside
Heat up frying pan on medium heat, Add 1 Tbsp vegetable oil, Add ¼ cup batter into pan then swirl to evenly distribute, cover with lid, Let cook for 2-3 minutes
Have a large plate or cutting board ready, Remove lid, flip pan upside onto plate or cutting board to remove the rice rolls
Add the meat fillings to the center then roll up
Serve with sliced Vietnamese Ham (cha), Herbs with steamed Beansprouts mix, fried Shallots and Nuoc Cham