Bánh cuốn từ bánh tráng

Method

1. 1 Sauté the minced pork with the soaked and chopped wood ear mushrooms and shallots for 8 minutes until drained.
2. 2 Dip the rice paper in water very quickly, then spread it out on a greased surface.
3. 3 Rice paper is used instead of rice paper for making spring rolls, so it only needs to be dipped briefly; soaking it for too long will cause it to fall apart.
4. 4 Fill the rolls with the filling, roll them into flat strips, and place them in a steamer.
5. 5 Steam for 4 minutes until the wrappers become translucent and soft like real spring rolls.
6. 6 Pour fried shallots over the dish and serve with Vietnamese pork sausage, blanched bean sprouts, herbs, and sweet and sour fish sauce.

With an appliance

• Microwave 37 min

  Replace step 5: arrange the rice paper rolls in a partially covered container and microwave at 700 W for 3 minutes; steps 1–4 and step 6 remain unchanged.