Make the batter

• Mix the bánh cuốn mix with the water until smooth and thin, like a crepe batter.
• Let the batter rest if the package suggests it.

Cook the pork filling

• Heat a pan over medium-high heat, add the ground pork and cook until it starts to brown.
• Add the wood ear mushrooms, garlic and green onion and stir-fry.
• Season with salt, pepper and fish sauce, then cook until golden, crumbly and fragrant.
• Set the filling aside.

Steam the rice sheets

• Lightly oil a nonstick pan and ladle in a thin layer of batter, swirling to coat evenly.
• Cover with a lid and steam until the sheet turns from white to translucent.

Fill and roll

• Flip the sheet onto a plate.
• Add a little pork filling to the center and roll gently.

Serve

• Top the rolls with fried shallots, cucumber and cilantro.
• Drizzle with nước chấm and enjoy.