Rice Noodle Rolls – Cheung Fun. Steamed soft chewy rice noodle rolls with scallions, sesame seeds and soy sauce. A scrumptious dish that is commonly served for dim sum. Simple and filling, a tasty dish to make at home. It serves well for breakfast or lunch or as a side. Sometimes it’s filled with shrimp, scallions, eggs or beef. Popularly served with soy sauce, peanut butter, hoisin or all those sauces mixed into one.
In a large bowl or large measuring cup, whisk together the rice flour, cornstarch and salt until well combined. Pour water into the dry ingredients and whisk well.
Next in a large wok with a wired rack or a large steamer, fill the wok with enough water for steaming. Place a 10 x 8-inch tray or small baking sheet with a lip on top. This rice noodle roll pan needs to be clean and a smooth surface ideally. Make sure the tray is 100% levelled or you’ll end up with an uneven rice roll that is thick in some areas and thin in other areas. Brush 1 tsp of neutral oil on the tray each time you pour the batter to create a new roll. Then bring the water to a boil for steaming over high heat.
Whisk the batter again and then pour ½ cup of it into the oiled tray. If your tray is not levelled you may need to tilt the wok so that the batter reaches all areas of the tray. Fill any holes but be cautious of the steam. It’s very hot!
Cover with a lid and allow this to cook for 4 minutes. Do not open it. You should see large bubbles form under the rice roll.
Next turn off the heat completely. Remove the lid. Use two spatulas or a dough cutter to lift the end of the roll closest to you and begin to roll towards the end. The roll should be 1 inch thick. Slice in the roll in half with a thin bladed spatula or dough cutter. Transfer to your serving plate. Repeat this process until you have no more batter left.
Garnish with sesame seeds, scallions and soy sauce. Enjoy your steamed rice rolls hot!
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