Filling:

1. Soak the wooden ear mushrooms in hot water, once it becomes soft, chop into smaller pieces
2. In a food processor, add the pork, onion, wooden ear mushrooms and start blitzing until everything is finely minced
3. In an oiled pan, stir fry the filling until everything is well cooked.

Batter:

1. In a bowl or jug, mix the flour, water, oil together until there are no more clumps (the pack suggests 750ml water for 400g flour, however I find it to be too thick for this method so am using 1L and a tbsp of oil)

Assemble:

1. Prepare 2 pans, one filled with hot water (maintained on stove turned on at medium heat) to help generate steam onto the lid and one which we will use for cooking the pancake.
2. Lightly grease the cooking pan on low heat with some oil by using a paper napkin
3. Pour the batter using a ladle, rotate the pan so that the batter covers all the surface then quickly pour the excess batter back into the bowl of batter – this will help thin out the rice roll so that it doesn’t become a thick pancake
4. Cover the pan with the lid that’s been resting on the other pan filled with boiling water
5. After about 30-50 seconds, the batter should have a more transparent colour and will be ready
6. Transfer it to a working surface, usually lightly oiled so that it doesn’t stick
7. Add the filling as a line in the centre and start rolling

Dipping sauce

1. I usually prepare this to taste, but as a guidelines, I usually start by mixing 1 tbsp of fish sauce with 100ml hot water, 3 tsp sugar and 4 squeezes of lemon juice.
2. Add the garlic and sliced chilli
3. Then, I adjust accordingly to taste