Cover your cutting board with heavy duty foil to make anon-stick surface for rolling process. Coat it with 1 thin layer of vegetable oil. (You can pour oil in a small bowl, use a tongs and folded paper towel to spread oil evenly on rolling surface as well as the pan).
Heat a thin bottom non-stick pan on medium high heat. Coat it with a layer of oil. Pour about 2 oz of batter into a pan,cover with lid. Let it cook for 30 - 45 seconds. Upside down the whole pan on rolling surface, a well-cooked batter will fall out easily.
Spoon about 2 tbsp of ground pork mixture, and carefully roll the steamed rice paper.Keep doing the process until you're done.
Top rice rolls with fried shallot. Serve with assorted herbs, Vietnamese ham and chili garlic fish sauce on the side