Name: Rice noodle rolls
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Makes 8 rolls (enough for 4 as a snack)
Cuisine: Chinese
Ingredients: 3 teaspoons tapioca starch; 1½ tablespoons cornflour; 1 cup (160 g) rice flour; 2 tablespoons sesame seeds, plus extra to garnish; 3 teaspoons vegetable oil, plus extra for greasing; 2 spring onions (scallions), finely sliced, plus extra to garnish; ¼ cup (60 ml) boiling water; crispy fried shallots, for sprinkling – optional; ½ cup (125 ml) hoisin sauce

Preparation info

Makes
8
rolls

Difficulty
Medium
Ready in
1 hr 30

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

There is a place near my house that makes absolutely amazing chee chong fun: supple, slippery rice noodles flecked with slivers of spring onion (scallion). I like to drown mine in sweet, tangy hoisin sauce – but for something lighter, you can dip the rolls in briny soy sauce.

Ingredients

1 cup (160 g) rice flour
1½ tablespoons cornflour

Method

Set a steamer basket over a pan of boiling water. Place a square tin inside the steamer – I like to use a 20 cm square brownie tin but if your basket is too small to hold a tin of this size, any metal baking tin with a flat base should work. Let the tin heat up in the steamer for about 15 minutes.

Meanwhile, prepare the batter by whisking together the flours, tapioca starch and oil with