Mix the tapioca starch and rice flour with 3 1/3 cups water (about 800 ml) until smooth. Let the batter rest for 45 minutes.

Soak the wood ear and shiitake mushrooms until soft, then rinse and finely chop. Sauté the shallots until fragrant, then add the ground pork, chopped mushrooms, and season with salt and pepper to taste. Cook, stirring, until the filling is dry and firm. Sprinkle with black pepper and set aside to cool.

Heat a small nonstick skillet over medium heat. Lightly brush the pan with oil. Stir the batter again, then pour in one tablespoon of batter, quickly tilting the pan to spread it evenly. Cover and cook for 30 seconds. (If using an induction stove, set to 400/1300.)

After 30 seconds, flip the crepe onto a large flat plate brushed with oil. Place some filling in the center and roll up like a spring roll. Repeat until all the batter is used.

Sauté shallots until fragrant and sprinkle over the finished rolls.

For the dipping sauce, mix fish sauce, sugar, lime juice, and water to taste for a sweet and tangy flavor (no exact recipe). Finely chop cilantro and sprinkle into the sauce.

Enjoy!