Gather the ingredients; minced garlic, chopped onion, ground pork, soaked, drained, and minced dried wood ear mushrooms, fish sauce, sugar, salt, and pepper to taste.

Heat the oil in a frying pan over medium heat. Stir-fry the garlic until fragrant, then chopped onion, ground pork, and chopped mushrooms.

And then season with fish sauce, sugar, salt, and pepper.

Stir-fry for a few minutes until well combined.

Transfer to a plate and let it cool.

Gather the ingredients; rice flour, tapioca flour, salt, cooking oil, and water.

Mix the rice flour, tapioca flour, and salt in a large bowl. Add the oil and mix.

Add water, a little at a time, and whisk to make a thick paste.

Add the rest of the water and whisk until you have a smooth batter without lumps.

Let the batter rest for about 30 minutes, covered.

Heat a 20cm nonstick pan over low heat. Lightly grease the pan with oil. Remember, controlling heat is an essential part of making these pancakes as they cook quickly.

Once hot, pour a thin layer of the batter into the pan. Cover the pan and cook for 30 seconds.

Cook until the top of the pancake is dry, about 20 to 30 seconds.

Remove the pan from the heat and let the pancake sit on the pan for a few seconds until cools off. Grease a tray or plate with oil to transfer the pancake so that it will not stick. While it cools, you can make a new pancake using the second pan, if you use two pans.

Carefully remove the pancake with your fingertips from the pan to the oiled tray or plate. Do not stack the pancakes.

Place a spoonful of filling on the pancake.

Fold one end over the filling then both sides and then roll the crepe up from the bottom to form a roll.

Repeat with the rest of the pancakes and the filling.

Arrange them on a plate and sprinkle fried shallots or shrimp. Serve with fresh herbs, blanched bean sprouts, sliced cucumber, and Nuoc Cham. ENJOY!