Mix the batter: Combine rice flour, tapioca starch, wheat starch, and a pinch of salt with 4 1/4 cups water (1 liter). If you plan to make the rolls right away, let the batter rest for 30 minutes. If you prepare the batter the night before, refrigerate it, then in the morning pour off the water on top and replace it with the same amount of fresh water (this keeps the batter from smelling or tasting sour). Before cooking, add a little vegetable oil to the batter to make the rolls softer.

Heat a pan and sauté the minced shallots and garlic until fragrant. Add the shrimp, pork, jicama, and mushrooms, and stir-fry until cooked. Season to taste.

Thinly slice shallots and let them air dry slightly or bake them in the oven until just dry. Heat oil in a pan and fry the shallots until golden. Drain and set aside. Save the shallot oil to lightly grease the plate for the rice rolls. This adds great flavor.

To make the rice rolls: Heat a nonstick pan and brush it with a thin layer of oil (only for the first roll). For the following rolls, you don't need to add more oil. Pour in a ladle of batter and swirl to coat the pan evenly. Cover with a lid to steam the roll quickly.

Lightly oil a large plate or tray. When the roll is cooked, invert it onto the plate. Continue making more rolls. While waiting for the next roll to cook, add filling and roll up the cooked one.

Serve with fresh herbs, sliced cucumber, Vietnamese pork sausage (giò chả), and sweet and tangy fish sauce.

A perfect breakfast can be this simple.

The rice rolls should be soft, translucent, and slightly chewy. This texture comes from the wheat starch in the batter.

Wheat starch is also called 'bột mì tinh' or 'tinh bột mì' in Vietnamese. It is wheat flour with the gluten removed, resulting in a fine, chewy, and very white starch with no aroma. It is not the same as plain flour or bread flour. When steamed, it gives the rolls their signature soft, chewy, and translucent texture.