Steamed Rice Noodle Rolls Recipe

step 1

• 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

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

step 3

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

step 4

• 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

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

step 6

• 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

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

step 8

• 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

• 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

• 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

• 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

• 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

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