Steamed Rice Noodle Rolls Recipe



Steamed Rice Noodle Rolls Recipes

Ingredients :

Pork Filling

350g barbecue pork (char siu), chopped

3 spring onions (scallions), finely chopped

2 tbsp chopped coriander (cilantro)

or

Prawn Filling

250g small prawns (shrimp)

1 tbsp oil

3 spring onions (scallions), finely chopped

2 tbsp chopped coriander (cilantro)

or

Vegetable Filling

300g Chinese broccoli (gai lan)

1 tsp light soy sauce

1 tsp roasted sesame oil

2 spring onions (scallions), chopped

4 fresh rice noodle rolls

oyster sauce

Method :

To make the pork filling, combine the pork with the spring onions and coriander.

To make the prawn filling, peel and devein the prawns. Heat a wok over high heat, add the oil and heat until very hot. Stir fry the prawns for 1 minute, or until they are pink and cooked through. Season with salt and white pepper. Add the spring onions and coriander and mix well.

To make the vegetable filling, wash the broccoli well. Discard any tough looking stems and chop the rest of the stems. Put on a plate in the steamer, cover and steam over simmering water in a wok for 3 minutes, or until the stems and leaves are just tender. Combine the Chinese broccoli with the soy sauce, sesame oil and spring onions.

Carefully unroll the rice noodle rolls (don't worry if they crack or tear a little at the sides). Trim each one into a rectangle about 15 x 18 cm (6 x 7 in) (you may be able to get two out of one roll if they are very large). Divide the filling among the rolls, then re-roll the noodles. Put the rolls on a plate in a large steamer, cover and steam over simmering water in a wok for 5 minutes. Serve the rolls cut into pieces and drizzled with the oyster sauce.

Makes 4


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