Chee Chong Fun Rice Noodle Rolls
An original recipe by Not Quite Nigella
Makes 10 rolls in a 16x21cm container
For Rice Noodle Rolls
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2 1/2 cups rice flour
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5 cups water
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1 tablespoon sesame oil
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2 tablespoons cooking oil
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1/4 teaspoon fine salt
For filling and garnish
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300g BBQ pork (Char Siu) diced into small pieces
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Spring onions, sliced
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Soy sauce and sesame oil to drizzle over to serve
Step 1 - Combine all ingredients for the Rice Noodle Rolls in a bowl and mix thoroughly to ensure that all of the lumps of flour are removed. You can always sieve it before you add the oils if you like just to make sure.
Step 2 - In a clean dry microwave proof container (roughly 16 x 21cms) spoon a ladleful of the mixture ensuring to stir the contents well and making sure to incorporate the flour that settles on the bottom. If you have containers of that size, a 150ml ladle is perfect but if not, no fear, there should be roughly 3mm of liquid. Cover and microwave for 2 minutes (depending on wattage of microwave oven you may require a bit more time). It should be set but not hard or dry.
You can start rolling this from the opposite end and therefore end up with the filling showing through the translucent rice paper
Step 3 - Set aside for 1 minute to cool. Sprinkle BBQ pork and spring onions at the shorter end - about an inch will do. You can either roll these up from either short end. At Yum Cha they like to show the filling facing up so you would start from the end without the filling and roll up - we did it from the opposite way as shown in the picture. Ensure that you wash the container well and dry it between making each one.
Step 4 - Serve with extra spring onions, a drizzle of soy sauce and sesame oil.