Steamed Rice Noodle Rolls Recipe

Name: Steamed Rice Noodle Rolls Recipe
Total time: 110 min
Yield: 1
Cuisine: Chinese

Recipe By Slurrp

A popular street food had for breakfast is made from noodle sheets topped with vegetables and meat that are steamed and rolled. A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from Guangdong Province in southern China and Hong Kong, commonly served either as a snack, small meal, or a variety of dim sum. When plain and made without filling, the rice noodle is also known as jyu cheung fan.

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Eggdiet

1hr 50minstotal

10minsPrep

1hr 40minsCook

ingredients serve

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Ingredients For Steamed Rice Noodle Rolls Recipe

Ingredients for noodles
80 gram Rice flour
70 gram Wheat starch
1.5 tablespoon Potato starch
1.5 tablespoon Cornstarch
400 Water gram
Ingredients for topping/filling
2 No.s Eggs
As required Shredded Carrot
As required Chopped Lettuce
As required Chopped coriander
As required Ground Beef
Ingredients for gravy
1 tablespoon Vegetable Oil
3 Garlic Cloves
1 inch Ginger
1 tablespoon Shallots
200 gram Chicken Stock
1 tablespoon Soy sauce
1 teaspoon Fish sauce
1 teaspoon Dark soy sauce
1 teaspoon Oyster Sauce
2 teaspoon Cornstarch
2 teaspoon Water

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Directions : Steamed Rice Noodle Rolls Recipe

STEP 1.1 in a mixing bowl add 2.8 oz rice flour, 2.5 oz wheat starch, 1 ½ tbsp potato starch, 1 ½ tbsp cornstarch. To this add 14 oz water and mix well to ensure there are no lumps.

STEP 2.2 for the filling, crack 2 eggs into a bowl and whisk them.

STEP 3.3 prepare the topping ingredients shredded carrot, chopped lettuce, chopped coriander, ground beef.

STEP 4.4 to make the noodles, grease the inside of a baking pan. Ladle a few spoons of flour mixture into the pan, sprinkle the topping ingredients a little shredded carrot, lettuce, egg and ground beef. Do not add too much.

STEP 5.5 gently spread the flour mixture and the toppings to evenly cover the bottom of the pan.

STEP 6.6 place this on the steamer stand in a wok with boiling water. Cover and steam on high heat for 3 minutes. When the lid is lifted there will be a lot of big bubbles under the thin layer of noodle. This indicates that this is ready. Take the pan off the heat.

STEP 7.7 using a flat edge roll the noodle into a noodle roll.

STEP 8.8 to make the gravy, heat a saucepan and add 1 tbsp vegetable oil, 3 minced cloves of garlic, 1 inch ginger julienned, 1 tbsp minced shallots. Stir on medium heat till fragrant.

STEP 9.9 to this add 7 oz chicken stock, 1 tbsp soy sauce, 1 tsp fish sauce, 1 tsp dark soy sauce and 1 tsp oyster sauce. Mix together and let it come to a boil.

STEP 10.10 make a slurry by add 2 tsp of cornstarch and 2 tsp of water in a small bowl. Mix well to make a smooth mixture.

STEP 11.11 add the slurry to the boiling pot and keep mixing for 1 minute. The sauce will slightly thicken. Turn off the heat.

STEP 12.12 the sauce will be salty and intense which is required to complement the noodle roll as no seasoning was added to the flour mixture.

STEP 13.13 arrange the rice noodle rolls on a platter and generously pour the gravy over them.

Nutrition
value

1368

calories per serving

55 g Fat65 g Protein151 g Carbs11 g FiberOther

Current Totals

55 g Fat
65 g Protein
151 g Carbs
11 g Fiber

MacroNutrients

Carbs
151 g
Protein
65 g
Fiber
11 g

Fats

Fat
55 g

Vitamins & Minerals

Calcium
184 mg
Iron
11 mg
Vitamin A
1143 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
14 mg
Vitamin B6
1 mg
Vitamin B9
86 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
5 mg
Copper
1 mcg
Magnesium
179 mg
Manganese
7 mg
Phosphorus
817 mg
Selenium
79 mcg
Zinc
6 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Steamed Rice Noodle Rolls Recipe

ingredients serve

Ingredients For Steamed Rice Noodle Rolls Recipe

Directions : Steamed Rice Noodle Rolls Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals

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