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1
In a large bowl, whisk the rice flour with the cornstarch, tapioca flour and salt.
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2
Whisk in the water and 2 teaspoons of the oil until blended.
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3
In a small bowl, cover the tree ear mushrooms with warm water and let stand until softened, about 5 minutes.
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4
Drain and chop the mushrooms.
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5
In a small skillet, heat the remaining 2 tablespoons of oil.
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6
Add the ground pork and the onion and cook over moderate heat, breaking up the meat with a spatula, until no pink remains, about 4 minutes.
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7
Stir in the chopped mushrooms and the fish sauce and season with salt and pepper.
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8
Preheat the oven to 425.
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9
Oil 3 large baking sheets.
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10
Heat an 8-inch nonstick skillet and brush with oil.
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11
Whisk the rice-flour batter well.
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12
When the oil is hot, pour 2 tablespoons of the batter into the skillet, tilting and shaking the pan to evenly coat the bottom with batter.
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13
Cover and cook over moderate heat until the crepe is firm, about 2 minutes.
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14
With a spatula, flip the crepe and cook for 30 seconds longer.
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15
Flip the crepe out flat onto a prepared baking sheet.
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16
Repeat with the remaining batter to make a total of 18 crepes; don't let the crepes overlap on the baking sheets or they will stick together.
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17
Spoon about 2 tablespoons of the mushroom filling into the center of each crepe and fold in the sides to cover the filling and form a neat square.
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18
Cover the crepes with foil and bake until heated through, about 5 minutes.
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19
Arrange the rice crepe packets on a platter and spoon the Nuoc Cham Sauce over them.
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20
Scatter the cucumber slices, fried shallots and bean sprouts all over the crepes and serve.
