Banh Cuon Chay Vegan Rice Rolls

Ingredients

• 12 ounces bot banh cuon (rice flour for wet rice paper)
• 1 teaspoon kosher salt, plus more to taste
• Neutral oil (such as vegetable), for greasing and cooking
• 2 medium shallots, minced
• 2 medium garlic cloves, minced
• 20 ounces vegan ground pork, thawed if needed (I used OmniPork)
• 1/2 cup dried wood ear mushrooms, rehydrated and sliced
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons nuoc mam chay (vegan fish sauce), or 2 teaspoons granulated sugar
• Freshly ground white pepper, to taste
• For serving: fried shallots, mint leaves, basil leaves, mung bean sprouts, pickled julienned carrot, julienned cucumber, nuoc cham chay (vegan dipping sauce, see Author Notes)

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