Ingredients
- 1/2 cup rice flour
- 1/2 cup cornstarch
- 1/4 cup tapioca flour (see Note)
- 1/2 teaspoon salt
- 3 cups water
- 2 tablespoons plus 2 teaspoons vegetable oil
- plus more for brushing
- 2 tablespoons dried tree ear mushroom pieces
- 3/4 pound ground pork
- 1 small onion
- finely chopped
- 1 tablespoon Asian fish sauce
- Salt and freshly ground pepper
- Nuoc Cham Sauce
- 1 large cucumber
- peeled and thinly sliced
- 1/2 cup fried shallots (see Note)
- 1/2 cup mung bean sprouts
Instructions
- In a large bowl, whisk the rice flour with the cornstarch, tapioca flour and salt.
- Whisk in the water and 2 teaspoons of the oil until blended.
- In a small bowl, cover the tree ear mushrooms with warm water and let stand until softened, about 5 minutes.
- Drain and chop the mushrooms.
- In a small skillet, heat the remaining 2 tablespoons of oil.
- Add the ground pork and the onion and cook over moderate heat, breaking up the meat with a spatula, until no pink remains, about 4 minutes.
- Stir in the chopped mushrooms and the fish sauce and season with salt and pepper.
- Preheat the oven to 425.
- Oil 3 large baking sheets.
- Heat an 8-inch nonstick skillet and brush with oil.
- Whisk the rice-flour batter well.
- When the oil is hot, pour 2 tablespoons of the batter into the skillet, tilting and shaking the pan to evenly coat the bottom with batter.
- Cover and cook over moderate heat until the crepe is firm, about 2 minutes.
- With a spatula, flip the crepe and cook for 30 seconds longer.
- Flip the crepe out flat onto a prepared baking sheet.
- Repeat with the remaining batter to make a total of 18 crepes; don't let the crepes overlap on the baking sheets or they will stick together.
- Spoon about 2 tablespoons of the mushroom filling into the center of each crepe and fold in the sides to cover the filling and form a neat square.
- Cover the crepes with foil and bake until heated through, about 5 minutes.
- Arrange the rice crepe packets on a platter and spoon the Nuoc Cham Sauce over them.
- Scatter the cucumber slices, fried shallots and bean sprouts all over the crepes and serve.
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