Beef Rice Noodle Rolls recipe - ingredients, nutrition and when to eat it
These Cantonese-style rice noodle rolls are made by steaming a thin rice flour batter with beef inside.
These Cantonese-style rice noodle rolls are made by steaming a thin rice flour batter with beef inside. The chewy, tender wrapper pairs with savory beef, and a drizzle of soy sauce makes them mild and pleasantly salty. They’re a good fit for a light lunch or simple dinner.
Chinese · 35 minutes to cook
Nutrition (per 199g serving): 279.8 kcal · protein 12.1g · carbohydrate 45.2g · fat 5.1g · sodium 1367.3mg
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 thinly over the plate so the rolls turn out chewy without feeling heavy.
Tips: Be careful of the hot steam when taking the plate out of the steamer, and roll the noodles before the batter dries.
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Ingredients (1 serving)
- Rice flour — 50 g
- Lean beef — 45 g
- Water — 75 ml
- Cornstarch — 1 tsp
- Soy sauce — 1 Tbsp
- Oyster sauce — 0.5 tsp
- Sugar — 0.3 tsp
- Cooking oil — 0.5 tsp
- Green onion — 5 g