Step 1: Batter: combine 400g steamed rice roll flour, 1L water, and 4 tsp cooking oil.
Step 2: 300g minced onion, 200g ground pork, 3 pieces of dry black fungus soaked in water until expand, minced. Add seasoning and stir fry everything until cooked.
Step 3: Prepare non-stick pan over low fire. Brush on a light layer of oil. Add 1 tbsp of the batter into the pan and swirl. Cover for about 15 second.
Step 4: Invert the pan onto a plate that has been lightly brushed with oil to remove the crepe.
Step 5: And filling into the center of the crepe and fold over the sides. Top with steamed bean sprouts, chopped basil, and fried onion. Serve with Vietnamese ham and fish sauce.