Chinese 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 shrimp, then serving the rolls with soy sauce.
These Cantonese-style rice noodle rolls are made by steaming a thin rice flour batter with shrimp, then serving the rolls with soy sauce. The smooth, tender rolls pair well with plump shrimp and savory sauce, making a light lunch or dinner.
Chinese · 35 minutes to cook
Nutrition (per 252g serving): 307.8 kcal · protein 15.4g · carbohydrate 53.8g · fat 2.9g · sodium 1570.8mg
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 enough that you can see the plate through it for smooth, tender rolls.
Tips: The plate will be hot after steaming, so use oven mitts to remove it.
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Ingredients (1 serving)
- Rice flour — 50 g
- Cornstarch — 10 g
- Shrimp — 60 g
- Water — 100 ml
- Soy sauce — 1 Tbsp
- Oyster sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Cooking oil — 0.5 tsp
- Scallions — 1 Tbsp