Recipes

Make These Spicy Pork Rice Noodle Rolls for Your Next Dim Sum Party

July 28, 2019

Rice noodle rolls (or cheung fan) are a quintessential dim sum dish. So it goes without saying that if—and when—you host a dim sum party at home, this has to be part of the spread. Be warned: rice noodle rolls are pretty tricky to make. Don’t sweat it if takes you a few tries to get it right. And if all else fails, you can always make rice noodle strips, instead. Just tell everyone you did it on purpose.

They see me rollin’, they hatin’.

Many Chinese restaurants stuff the meat inside the rolls, just as you would a Filipino lumpia. But you can do it the easier way (like we did), where you just roll the rice noodles individually, stack them up, then top it with pork and some sauce. This recipe has a kick to it, so adjust the chili oil to your liking. You’ll find that the liquid made from the spicy pork is enough sauce for the entire dish, so feel free to generously spoon it all over.

Spicy Pork Rice Noodle Rolls

  • Serves: 4 people
  • Active time: 1 hr
  • Total time: 1 hr
  • Difficulty: Medium

INGREDIENTS

Spicy Pork

  • 400g pork mince
  • 1 tbsp. soy sauce
  • ½ tbsp rice wine vinegar
  • 1⁄4 cup crunchy chili oil
  • 2 tbsp. sesame oil

Rice Noodle Roll

  • 1 cup rice flour
  • 3⁄4 cup cornstarch
  • Salt, to taste
  • 4 cups water, hot
  • 2 tbsp. oil
  • Spring onions, for garnish

INSTRUCTIONS

  1. For the spicy pork, heat a pan over medium-high heat.
  2. Add pork in one layer and let brown without moving, about 4 minutes, until a crust begins to form.
  3. Scrape the pork and stir, then add the soy sauce and rice wine vinegar.
  4. Stir, cooking until pork is well browned and cooked through.
  5. Turn heat to medium and add chili oil and sesame oil.
  6. Stir until pork is well coated then remove from heat and keep warm.
  7. To make the batter, combine rice flour, salt, and cornstarch in a bowl with a whisk.
  8. Slowly drizzle in water while stirring until dry ingredients are fully incorporated, then whisk in the oil.
  9. Batter will be very thin, like crepe batter. Set aside.
  10. To steam, place water in the bottom of a large pot or wok with a lid, then place a rack over the water.
  11. Turn the heat to medium and place the lid on the wok until water is heated.
  12. Lightly oil a plate that fits on top of the rack.
  13. Add batter by the 1⁄4 to ½ cup and swirl until bottom of a late is coated.
  14. Place plate over the rack of hot water and close the lid.
  15. Steam until noodles are cooked, about 5 minutes.
  16. Carefully remove plate from steamer and roll noodles into a tight roll.
  17. Remove from plate and cut into one inch pieces, and place on a serving plate.
  18. Repeat until all batter is used.
  19. To serve, spoon spicy pork mixture with vet noodle rolls and garnish with spring onions.​
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