How to Make Vietnamese Steamed Rice Rolls Easily – The Secret Lies in the Ice

RICE ROLLS (BÁNH CUỐN BÁNH ƯỚT)
400g rice flour
100g tapioca starch
2 tablespoons cooked rice (50g)
1.150ml water (1150ml)
1/2 cup ice water (150g)
1/3 teaspoon salt (2g)
1 teaspoon oil
FISH SAUCE
250g water 60g sugar
45g fish sauce
1g salt
7g lemon juice
FRIED ONIONS
100g shallots
150g cooking oil
FILLING (BÁNH CUỐN)
150g minced meat
30g dried wood ear mushrooms (soaked and minced)
100g cassava (shredded and squeezed dry, minced) Seasoning: 1 tablespoon fried onion oil, 1/2 teaspoon seasoning powder, 1/2 teaspoon sugar, 1/2 teaspoon salt, a little fried onion, 1/4 teaspoon pepper ¼ teaspoon MSG

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