Vietnamese Rice Rolls That Melt in Your Mouth! | Easy & Authentic Recipe

Flour Mix: • 130g rice flour (about 1 cup) • 60g tapioca starch (about ½ cup) • 75g potato starch (about ½ cup) • ½ tsp salt • 1 Liter of cold water Filling: • 300g fresh ground pork or ground chicken • 18g dried black fungus mushroom (optional, but you can add your preferred mushroom if you wish) • 1 onion (about 160g), diced • 1 shallot (about 10g), finely chopped • 2 cloves of garlic, minced Ground pork/chicken marinate: • 2 tsp oyster sauce • ½ tsp salt • ½ tsp chicken powder • ¼ tsp black pepper • 1 tbsp water Fish sauce to eat with the rice rolls: • 250mL warm water • 60mL fish sauce • 65g brown sugar (or 60g white sugar) • ½ tsp salt • 1½ tbsp white vinegar Crispy fried shallot: • 250g shallot • 2½ cups of vegetable oil Veggies: • Lettuce • Cucumber • Basil • Beansprouts (fresh or blanched). Soak the bean sprouts in boiling water for about 30 seconds to cook them slightly and make them easier to eat. Optional (however, will elevate your dish dramatically): • Vietnamese sausage (Cha Lua and Gio Thu) • Nem Chua ------------------------------------------//--------------------------------------------