Rice Noodle Rolls—Guangdong
cheung fun, also known as rice noodle rolls, is a famous traditional snack from Guangdong, China, and is part of Cantonese cuisine. It's a staple at teahouses and night markets in Guangzhou, as well as a popular breakfast choice for many locals. These delicious rolls often contain a mix of meat, egg, and fragrant green onions, all drizzled with aromatic peanut oil and a specially seasoned soy sauce. It's simply irresistible!
Making Rice Noodle Rolls is quite simple. First, place a piece of white cloth over a large mesh sieve. Pour the prepared rice batter onto the cloth and steam it over boiling water until it forms a thin sheet. Then, add your desired fillings on top of the rice sheet, roll it up into the shape of a sausage, and place it on a plate. Finally, drizzle it with the specially prepared sauce. In this recipe, I will show you how to make Rice Noodle Rolls using everyday kitchen equipment. Give it a try:
1.What is Rice Noodle Rolls?
rice noodle rolls is a famous traditional snack from Guangdong, China, and is part of Cantonese cuisine. Its origins date back to the Tang Dynasty in Longzhou (present-day Luoding City, Guangdong). Rice Noodle Rolls can be categorized based on its preparation method.Generally, the cloth-pulled method is used to make what is known as Bula Rice Noodle Rolls. The other method involves direct steaming, typically done in a drawer-like steamer, and is referred to as Drawer-style Rice Noodle Rolls.
2.What Tools Are Needed to Make Rice Noodle Rolls?
①Smooth Stainless Steel Steaming Tray: Used for steaming the rice noodle rolls.
②Stainless Steel Tray Tongs: Used for handling the steaming trays to prevent burns.
③Heat-resistant Silicone Oil Brush: Used for brushing egg wash, oil, sauces, and other ingredients during preparation.
④Scraper: Used to remove the steamed rice noodle rolls from the tray and transfer them to serving dishes.
These tools are usually available for purchase as a set when you buy the special flour for making Rice Noodle Rolls, making it very convenient.
3.What kind of flour is needed for Rice Noodle Rolls?
The traditional way to make Rice Noodle Rolls involves grinding aged rice into rice batter, then mixing it with clear flour, cornstarch, and sweet potato flour in certain proportions. However, with the faster pace of life nowadays, there have been some changes in the way Rice Noodle Rolls is made. A convenient method involves mixing a suitable amount of glutinous rice flour, clear flour, and starch directly with water to a certain consistency. You can find these different types of flour and starch in many Asian grocery stores.
4.What are some techniques for rolling Rice Noodle Rolls?
Use a scraper to slide along one end of the rice noodle sheet. Since the plate has been lightly oiled, the rice noodle should roll up easily.
If rolling the Rice Noodle Rolls is not going smoothly, try placing a layer of coarse cotton cloth at the bottom of the plate to help release the Rice Noodle Rolls.
5.How to make delicious Rice Noodle Rolls?
①Ingredient Selection: High-quality glutinous rice flour forms the foundation of smooth and tender Rice Noodle Rolls. It's recommended to choose fine and impurity-free glutinous rice flour.
②Mixing: Pour the glutinous rice flour into a large bowl and add an appropriate amount of water, stirring to create a smooth rice batter. Then, add an egg and mix well. Finally, season with a suitable amount of salt and light soy sauce.
③Steaming: Pour the prepared rice batter into a steaming tray, ensuring it is spread evenly and with a moderate thickness. Steam over high heat for a few minutes until bubbles start to form on the surface of the Rice Noodle Rolls, then it is ready to be removed.
④Seasoning: Once the steamed Rice Noodle Rolls is removed, you can drizzle it with your choice of sauces such as peanut sauce, sesame sauce, sweet sauce, or chili sauce according to your taste.
6.Is Rice Noodle Rolls Ready When It Starts to Bubble?
During the steaming process, when bubbles start to form on the surface of the Rice Noodle Rolls, it usually indicates that the Rice Noodle Rolls is nearly cooked. At this point, wait for about ten more seconds before removing the Rice Noodle Rolls from the steamer.
If you enjoy eating Rice Noodle Rolls and are interested in making it yourself, today's guide is something you won't want to miss.
INGREDIENTS
MAIN INGREDIENTS
- 100g of pre-mixed Rice Noodle Rolls flour
ACCESSORIES
- An appropriate amount of ground meat
- An appropriate amount of lettuce leaves
- An appropriate amount of eggs
- An appropriate amount of onions
SEASONINGS
- 2 cloves of garlic
- 2 sprigs of cilantro
- 1 tablespoon of dark soy sauce
- 1 tablespoon of sugar
- 300g of water
- An appropriate amount of chopped green onions
- 1 slice of ginger
- 2 tablespoons of light soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
DIRECTIONS
STEP 1
First, prepare the ingredients for the sauce: slice the onions and chop the garlic cloves.
STEP 2
Prepare the ground meat. Mix the ground meat with tenderizing cornstarch. Beat the egg, add salt, and mix well. Chop the green onions.
Tip:
Adding tenderizing cornstarch to the ground meat helps retain moisture and results in a smoother and more tender texture. Adding salt while beating the egg allows the salt to dissolve better in the egg.
STEP 3
Wash the lettuce leaves thoroughly and set them aside for later use.
STEP 4
Heat oil in a pan until it reaches about 70% of its full heat. Add all the prepared ingredients and stir briefly to evenly distribute the heat. Fry until the garlic, onions, and cilantro start to turn golden brown.
Tip:
Using a variety of spices and ingredients such as ginger and scallions not only enhances the aroma of the sauce but also elevates its freshness and sweetness. Adding garlic cloves and cilantro can impart a unique fragrance to the sauce, making it more delicious. You can adjust the ingredients according to your taste to create a sauce with more layers of flavor and richness.
STEP 5
Pour in 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, and 1 teaspoon of cornstarch. Stir well, then add 300g of water. Bring to a boil over high heat, then simmer until the sauce thickens. Set aside.
(If you prefer not to eat the ingredients, you can remove them from the sauce.)
STEP 6
Take 100g of pre-mixed Rice Noodle Rolls flour and add 200g of water. Stir well until evenly mixed and set aside.
Tip:
You can buy it at the Chinese store.
STEP 7
Prepare a plate and brush oil on the surface. Then, add ground pork, vegetables, and green onions. Pour three spoonfuls of the Rice Noodle Rolls batter evenly over the ingredients, covering the surface. Heat water in a steamer, place the prepared plate inside, cover, and steam over high heat for 1-2 minutes.
Tip:
If you prefer thinner Rice Noodle Rolls, use less Rice Noodle Rolls batter for a better texture. It's recommended to use a specialized Rice Noodle Rolls plate for steaming. If you don't have one, you can use a baking dish or any flat stainless steel plate available at home.
STEP 8
Use a scraper to gently move the Rice Noodle Rolls from one side of the plate to the other, flipping it over as you go.
Tip:
Ensure that the container used for holding the Rice Noodle Rolls is flat and smooth. Applying a thin layer of oil to the surface of the container makes it easier to operate, and using a scraper will help smoothly remove the Rice Noodle Rolls.
STEP 9
Drizzle the sauce over the Rice Noodle Rolls, and there you have it! A delicious plate of Rice Noodle Rolls is ready to enjoy!
Recipe analyzer
- Recipes: Rice Noodle Rolls—Guangdong
- Main Ingredients:5
- Servings per recipe:1
- Servings size:775 g
-
Energy (calories):520 kcal
-
Protein:40.8 g
-
Fat:16.35 g
Why gray?
-
Carbohydrates:53.77 g
-
Protein: 31%160 kcal
-
Fat: 28%147 kcal
-
Carbohydrates: 41%213 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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