Silky smooth rice noodle rolls filled with shrimp, char siu, or beef, steamed and drizzled with a sweet soy sauce. The delicate translucent sheets showcase the filling inside.
Ingredients
200g rice flour
30g tapioca starch
30g cornstarch
500ml water
1 tablespoon vegetable oil
Shrimp, char siu, or beef for filling
Sweet soy sauce
Sesame seeds
Instructions
1Mix rice flour, tapioca starch, cornstarch, water, and oil into a thin smooth batter.
2Oil a flat steaming tray and pour a thin layer of batter.
3Steam for two minutes until the sheet sets, add filling, and roll up.
4Repeat until batter is used up.
5Cut into sections and drizzle with sweet soy sauce and sesame seeds.
Did You Know?
Street-side cheong fun vendors in Guangzhou use special multi-tiered steamers and can produce a roll every thirty seconds.