Banh Cuon Cha Lua

Mix batter ingredients together and set aside.

Combine all ingredients for the filling and let it marinate for at least 15 minutes.

In a pan, on medium high heat, add oil and aromatics and fry for a minute. Then add the marinated pork and cook until pork is no longer pink and cooked through. Remove and set aside in a bowl.

Brush a large plate or cutting board with oil so you can use as a station to place your rice sheets and roll with the filling.

In a non stick pan, on medium heat, pour ladle of batter (no oil is needed on the pan).

Swirl to create a thin layer, pour extra batter from pan back into the batter mix bowl to ensure that you have a thin layer.

Spray lid with water and cover pan with lid. Steam for one minute. Then remove lid and spray the pan with water to lift the rice sheet.

Flip pan to remove the sheet onto the oiled plate. Add 2 Tbsp filling to the steamed rice sheet and fold to rectangle shape.

Repeat process until all batter mix has been used. Make sure to stir the batter before each pour.

Serve with toppings and pour fish dipping sauce.