These rolls use a special recipe for the noodle sheets (bánh ướt, as they are called in Vietnam). The tapioca flour added ensures the noodle sheet is very tender and elastic with a desirable stretch. The rolls hold together best when they’re filled while the noodle is still warm. Though they’re best eaten as soon as they’re made, however they can be made ahead and steamed for a few minutes to bring them back to their original texture. A mixture of ground pork and ground shrimp makes the best filling.
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