Rice Noodle Roll 猪肠粉 zhū cháng fěn / chee cheong fun

10 March 2015 - Rice Noodle Roll

I add more tapioca flour (2 tsp) so the noodle more roll-able (^o^)b

A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from southern China including Hong Kong, commonly served either as a snack, small meal or as a variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, pork, beef, vegetables, or other ingredients. Seasoned soy sauce is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as chee cheong fun where chee cheong means pig intestine, and fun means noodle; this is because the noodle is rolled more tightly and resembles the small intestine of a pig.

 The recipe is from The Woks of Life

Rice Noodle Roll
Makes eight 10×10” rice noodle sheets

For the homemade rice noodles:

1 1/2 cups rice flour

3 Tbsp tapioca starch

2 Tbsp wheat starch

1/2 tsp salt

2 Tbsp canola oil, plus more for greasing the pan

1 1/2 cups lukewarm water

1 cup boiling water

For shrimp and scallion rolls
1/2 batch chee cheong fun batter
¼ cup dried shrimp (optional)
1 Tbsp oil
¼ tsp salt
¼ cup chopped scallions
toasted sesame seeds

For the dipping sauce:

2 tsp sugar in the raw or light brown sugar

½ cup water

2 Tbsp dark soy sauce

2 Tbsp oyster sauce