Bánh Cuốn (Vietnamese Pork Mince Rice Rolls)

Ingredients

• 1 bag flour bánh cuốn, we get it from the Asian supermarket
• 4 1/4 cups water US cup
• 1 teaspoon salt
• 4 tablespoons cooking oil
• cooking oil unchecked▢, for greasing the pan
• 7 ounces pork mince
• 4 3/8 tablespoons woodear mushroom finely chopped
• 2 13/16 ounces shiitake mushrooms rehydrated and finely chopped
• 1 1/8 cups jicama cut into thin strips
• 1/2 onion finely chopped
• 3 spring onion head, finely chopped
• 3 cloves garlice, finely chopped
• 3 shallot finely chopped
• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce or to taste
• 1 teaspoon sugar or to taste
• 1 teaspoon chicken bouillon powder
• 1 teaspoon pepper
• 1 teaspoon sesame oil
• lettuce unchecked▢
• mint unchecked▢
• Vietnamese coriander unchecked▢
• coriander unchecked▢
• bean sprouts unchecked▢
• cucumber unchecked▢, cut into strips
• onion unchecked▢ fried
• pickled carrots
• daikon
• meatloaf unchecked▢ Vietnamese pork, chả lụa, cut into thin slices
• cured pork unchecked▢ Vietnamese, nem chua, cut into thin slices
• Cake unchecked▢ Vietnamese fried prawn, bánh cống, cut into large chunks

Nutrition

• Calories : 470 calories
• Carbohydrate : 42 grams
• Cholesterol : 45 milligrams
• Fat : 27 grams
• Fiber : 7 grams
• Protein : 18 grams
• SaturatedFat : 3.5 grams
• Sodium : 1080 milligrams
• Sugar : 9 grams