Banh Cuon Chay: Vietnamese Steamed Rolled Cakes With a Mushroom Filling [Vegan, Gluten-Free]

• 1 1/2 cups rice flour
• 7 1/2 tablespoons tapioca flour
• 1/2 teaspoon salt
• 2 1/2 cups cold water
• Vegetable oil
• 1 8-ounce container of mushrooms, chopped
• 3 pieces of dried wood ear mushrooms, reconstituted in hot water, chopped
• 1 small white onion, diced
• 5-6 strands of chive blossoms, diced
• Salt and pepper, to taste
• 1/2 cup tamari
• 1/4 cup water
• 2 generous tablespoons rice vinegar
• 2-3 teaspoons sugar
• 2 teaspoons fried garlic, or 1 clove fresh garlic, minced
• 1 red chili, chopped finely (optional)

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