Cantonese Rice Noodle Rolls recipe - ingredients, nutrition and when to eat it
Cantonese rice noodle rolls are made by steaming a thin layer of rice batter, filling it with shrimp or pork, and rolling it up.
Cantonese rice noodle rolls are made by steaming a thin layer of rice batter, filling it with shrimp or pork, and rolling it up. Their soft, chewy wrappers pair well with mild fillings and a savory soy sauce. They make a nice light lunch or easy dinner.
Chinese · 35 minutes to cook
Nutrition (per 204g serving): 263 kcal · protein 11.5g · carbohydrate 47.2g · fat 2.8g · sodium 400.2mg
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: Give the batter a gentle stir each time before pouring so the starch doesn’t settle.
Tips: If the steaming tray is too hot, the batter may not spread evenly.
Tips: Steam each sheet in a thin layer so it stays soft and is easy to roll.
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Ingredients (1 serving)
- Rice flour — 45 g
- Tapioca starch — 10 g
- Water — 90 ml
- Shrimp — 3 pc
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Cooking oil — 0.5 tsp
- Green onion — 5 g