Prep the filling

1. Rehydrate the dried wood-ear mushrooms by submerging them in hot water. Meanwhile, finely chop the lemongrass, garlic and shallot. Finely chop the wood-ear mushrooms (almost minced texture for best bite). 
2. In a pan, heat oil and sauté garlic, shallot, and lemongrass until fragrant.
3. Add mushrooms and cook until moisture evaporates
4. Add tofu, seasonings (soy sauce, sugar, salt, black pepper) and mix well.
5. Stir in cornstarch and cook 1–2 more minutes until slightly sticky. Let cool slightly.

Roll the betel leaves

1. Place a betel leaf shiny side down
2. Add ~1 teaspoon filling near the base
3. Roll tightly (like a mini cigar), fold sides in if needed

Cook (choose your method)

Pan-fry (easy & accessible):

1. Heat a little oil on medium heat
2. Place rolls seam-side down first
3. Cook 5–7 minutes, turning occasionally until lightly charred

Grill (best flavor):

1. Grill over medium heat until fragrant and slightly smoky

Serve

1. Mix the dipping sauce ingredients.
2. Plate with vermicelli, pineapple, cucumber slices, herbs, and dipping sauce
3. Sprinkle peanuts for extra texture