Ratio

Rice paper wrappers for spring rolls • cellophane noodles (bean thread noodles) • white mushrooms (about 200 grams) • wood ear mushrooms (about 100 grams) • carrots • large sweet potato • large taro root • parsnip • onion • small leek • green onions • large eggs •

pork chops with a fat rim, about 1/2 inch (1.5 cm) thick (choose pieces with a soft end and a layer of fat on the edge; thick cuts are best for grilling and stay juicy) • For the marinade: • soy sauce • honey • sweetened condensed milk • cola • oyster sauce • chili sauce • sesame oil • fish sauce • finely minced lemongrass • little garlic, shallot, chicken bouillon powder, and ground black pepper •

Betel • Ground pork • Fried shallots • ground pork and pork paste, 1:2 ratio (250 grams) • dried shrimp, finely chopped (20 grams) • shrimp, finely chopped • Fried shallots • egg • crab paste

pork shoulder (or pork neck) • cucumbers • dried brown rice vermicelli noodles, a little sesame seeds • five-spice powder • garlic bulb • salt • lemongrass • vegetable oil (50 ml) • onion • cane syrup or molasses (50 ml) • garlic bulb • chili pepper •

corn • small daikon radish • large dried shiitake mushrooms • leafy greens (I used kale) • Vegetable bouillon powder • Ground black pepper • Chopped green onions for garnish • Rice vinegar, soy sauce, and honey in a 1:1:1 ratio • Thinly sliced chili pepper • Chili sauce, if desired

Sweet rice flour and regular rice flour in a 9:1 ratio

☘️For the Chả Ram (Spring Rolls): • ground pork shoulder (about 600 grams) • thinly sliced shallots (about 300 grams) • small shrimp, peeled and chopped (about 150 grams) • large wood ear mushrooms, soaked and thinly sliced • jicama, shredded (about 100 grams) • glass noodles (about 10 grams), soaked and cut into small pieces • ground black pepper (about 10 grams) • salt (about 10 grams) • MSG (optional) • rice paper wrappers for spring rolls, cut into quarters • ☘️For the Dipping Sauce: •