Finely chop the wood ear mushrooms, shiitake mushrooms, and onion. Sauté with the ground pork, seasoning with salt and black pepper to taste. (I only cook the pork until just done, then turn off the heat and let it cool. If you overcook the filling, it can become tough when used in the rolls.)

Prepare a nonstick skillet and a deep plate with a diameter equal to the skillet. Wrap the plate with plastic wrap 2-3 times. This plate will be used as a flat surface for rolling the bánh cuốn.

Heat the skillet, brush a thin layer of oil, then pour in a ladle of batter. Swirl to coat the bottom evenly—don’t make it too thick or the rolls will be tough. Cover with a lid. When the batter turns translucent, place the plastic-wrapped plate over the skillet and flip to release the sheet onto the plate. If cooked properly, the sheet won’t stick to the pan.

Let cool slightly, then sprinkle the filling on top. While doing this, start cooking the next sheet. When about 1/3 of the batter remains, add a little more water, as the batter will have thickened at the bottom.

Roll up the sheets as shown. Using this flat surface, the bánh cuốn will be just as smooth as those made with a steamer.

Arrange the rolls on a plate and sprinkle with fried shallots. Serve with Vietnamese pork sausage or meatloaf. I make the dipping sauce like the one for bún chả, and it also goes well with grilled pork. Enjoy!