Egg Rice Noodle Rolls recipe - ingredients, nutrition and when to eat it
These Cantonese dim sum rolls are made by filling thin rice noodle sheets with egg, then rolling and steaming them.
These Cantonese dim sum rolls are made by filling thin rice noodle sheets with egg, then rolling and steaming them. The chewy rice sheets and soft egg pair well with soy sauce for a mild, savory bite. Try them alongside a simple lunch or light dinner.
Chinese · 30 minutes to cook
Nutrition (per 190g serving): 266.7 kcal · protein 9.6g · carbohydrate 43.4g · fat 5.6g · sodium 608.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Spread the batter thin enough that you can see the plate through it, so the rice sheets cook up soft and chewy.
Tips: If your steamer tray is small, steam and roll a few at a time.
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Ingredients (1 serving)
- Rice flour — 40 g
- Tapioca starch — 10 g
- Water — 75 ml
- Egg — 1 pc
- Soy sauce — 1 tsp
- Oyster sauce — 0.5 tsp
- Sugar — 0.3 tsp
- Sesame oil — 0.3 tsp
- Green onion — 5 g