In a large bowl, mix rice flour, tapioca starch, and a pinch of salt together. Add cold water first, stirring well to combine. Then, slowly add boiling water, stirring continuously. Important: Do not add boiling water first, as it can cause the flour to partially cook and form lumps. Mixing both cold and hot water helps the batter absorb water faster, allowing you to make the rice rolls immediately.

In a bowl, mix ground pork, minced wood ear mushrooms, and chopped shallots until well combined. Add a small amount of salt or fish sauce (about ½ tsp for 300g of meat) to enhance the flavor.

Heat a pan over medium heat and stir-fry the mixture until fully cooked. Transfer to a bowl and set aside.

Traditional Method (Using a Cloth Over a Steaming Pot): Stretch a thin piece of cloth tightly over the mouth of a pot filled with boiling water. Spray some water over the fabric to moisten it.

Pour a spoonful of batter (about 50ml) onto the fabric and quickly spread it evenly in a circular motion. Cover the pot with a lid and steam for about 1 minute.

Check if the rice sheet has turned translucent—this means it is fully cooked. Add some filling on one side of the sheet, then carefully roll it up using a bamboo stick or spatula.

Gently lift the rice roll off the cloth and transfer it to a plate. Brush with a little oil to prevent sticking.

Or, Non-Sticky Pan Method (Easier for Home Cooking): Heat a non-stick pan over medium heat. Lightly brush the pan with a thin layer of oil.

Pour a small amount of batter into the pan, quickly swirl the pan, then pour the excess batter back into the bowl. This ensures the rice sheet is thin and delicate, similar to the traditional steaming method. Spray a little water over the rice sheet and cover with a lid. Steam for 30 seconds to 1 minute.

Proceed with filling and rolling as in the traditional method.

Wash fresh herbs and bean sprouts thoroughly. You can either blanch them briefly in hot water or serve them fresh.

For the dipping sauce: Mix fish sauce, sugar, lime juice, minced garlic, and water in a 1:1:1:1:10 ratio (1 part fish sauce, 1 part sugar, 1 part lime juice, 1 part minced garlic, and 10 parts water). You can adjust the taste to your preference by adding more fish sauce, sugar, or lime juice as needed.

Now, your Vietnamese Rice Rolls (Bánh Cuốn Nóng) are ready to enjoy! Serve them warm with fresh herbs, dipping sauce, fried shallots, and Vietnamese ham (chả lụa) for an authentic experience.