• prep: 20 min
• cook: 30 min
• total: 50 min

servings:

• - (For the batter)
• - 1 lb rice flour (one bag from the asian markets)
• - 1 L + 1/4 cup warm water
• - 2 tbsp olive oil
• - (For the filling)
• - 1 medium onion, diced
• - 1 large carrot, grated
• - 3 bunches of mung bean/glass noodles, approx. 3 cups dried
• - 2 cups of chopped fried tofu (about 3 cups of fried cubes, chopped is about 2 cups)
• - 1 cup cloud ear fungus (dried, can be found in asian markets)
• - salt and pepper to taste
• - To serve, garnish with chopped cucumber, steamed bean sprouts, mint leaves, lettuce, and fried onions with vietnamese dipping sauce.

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