Banh Cuon Nhan Thit

1: Soak dried woodear mushrooms in hot water for 10-15 minutes. After soaking, drain mushrooms and chop into smaller pieces.

2: Mix together the ground meat, minced shallots, chicken bouillon, salt, and black pepper.

3: Heat up some oil. Once hot, add onions and cook until translucent.

4: Add ground meat and cook until almost done (about 5 minutes).

5: Add drained, chopped woodear mushrooms, and diced jicama. Cook for 2 minutes, then season with fish sauce and mix well, turning off the heat.

6: Prepare to roll the filling.

7: Dunk rice paper in a bowl of water for 30-60 seconds until it softens.

8: Carefully remove the rice paper, lay it open, add filling in the middle, and fold it closed.

9: Set rolled rice paper onto a greased plate, grease the roll, and then steam for 60 seconds.

10: Once you have several steamed rolls, top with toppings and serve with fish sauce dip (nuoc cham), and optional fried shallots.